Shrimp-Manchego-Chorizo Grits With Red Bean Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 cups water |
3 fish bouillon cubes |
3/4 cup regular grits |
1/4 cup butter or margarine |
1/2 pound cooked large shrimp, peeled, deveined, and chopped |
1/8 pound chorizo sausage, cooked and chopped |
1/4 pound grated manchego or parmesan cheese |
salt |
pepper |
red bean salsa |
30 large shrimp, cooked, peeled (leaving tails intact), and deveined |
garnishes: fried plantain slices, drops of chili olive oil and saffron olive oil, fresh thyme sprigs |
Directions:
1. Bring 3 cups water to a boil in a large saucepan; add bouillon cubes, stirring until dissolved. Gradually stir in grits; cover, reduce heat, and cook 15 minutes. Remove mixture from heat.
2. Stir in butter and next 3 ingredients, and add salt and pepper to taste. Spoon into 6 (6-ounce) lightly greased ramekins; cool slightly.
3. Unmold grits onto individual serving plates; spoon Red Bean Salsa on top of grits. Arrange 5 cooked shrimp around grits. Garnish, if desired.
4. Note: To make plantain slices for garnish, cut 1 large plantain into very thin slices; fry in hot oil (350°) for 1 minute or until crisp.
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