Cheese Grits With Shrimp And Chorizo - cooking recipe

Ingredients

4 ounces spanish chorizo, cut into 1/4-inch dice (or smaller)
1/2 teaspoon kosher salt, plus more to taste (not iodized table salt)
1 cup quick-cooking grits (do not use instant)
2 tablespoons unsalted butter
1 lb medium shrimp, peeled and deveined
2 medium garlic cloves, finely chopped
1/2 cup grated manchego cheese
fresh ground black pepper
2 tablespoons finely chopped fresh chives (optional)

Preparation

Cook chorizo in a heavy, medium-size skillet over medium heat until it is crisp, 2 or 3 minutes.
Transfer chorizo to a paper towel-lined plate to drain.
Pour off all but a thin film of fat from the skillet.
Bring a quart (4 cups) of water and a half teaspoon salt to boil in a medium saucepan.
Slowly stir in grits. Reduce heat to low and cook about 5 minutes, whisking occasionally, until grits are thick and smooth.
While grits are cooking, add a tablespoon of the butter to skillet and heat over medium-high until butter is foaming.
Cook shrimp in butter until just pink, turning once, about 3-5 minutes.
Stir in chorizo and garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds longer.
Stir remaining tablespoon butter and cheese into grits and season with salt and pepper.
Spoon grits into 4 warmed bowls and top with chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately.