Broadening our chorizons

Deb left too early Sunday morning to partake in one of my favorite Creole dishes — shrimp & grits. Sausage or bacon really helps this dish along, but I have no idea where I’d find chaurice up here, so we went with chorizo instead. To keep the Spanish influence going, I used Manchego cheese in the grits, which lent them a subtle depth without overpowering their delicate flavor. It’s one of my favorite non-eggy brunch dishes and cooks up in a flash, the perfect meal for those mornings when your head feels too heavy to lug around for very long.

recipe after the jump

Cheese Grits with Shrimp and Chorizo

grits (stone ground if you can find them, or anything but instant)
milk
1/3 – 1/2 cup shredded Manchego cheese
1 link fresh chorizo
1 garlic clove, minced
1/2 lb. shrimp, peeled
1 green onion, sliced

Cook grits according to package directions, substituting milk for 1/2 of the water called for. When grits are cooked, stir in cheese until melted.

While grits are cooking, quarter chorizo lengthwise and slice into 1/4-inch pieces. Cook chorizo in frying pan over medium heat until fat has rendered and sausage begins to brown and crisp on edges. If chorizo releases a lot of grease, remove all but about a teaspoon of it.

Add garlic to chorizo, and cook, stirring for about 30 seconds. Add shrimp to pan and cook until shrimp is pink, about 2 minutes.

Top grits with shrimp & chorizo and sprinkle with green onions. Serve immediately.