Shrimp & Grits with Chorizo

        I love my time spent in the kitchen and I have a handful of chefs who I seem to continually look towards for inspiration. One of my absolute favorites is Tyler Florence and this delicious meal is my take on one of his delectable creations. Pair it with a light, fragrant Pinot Grigio and you'll have the perfect dinner experience!

Ingredients:

Grits:

• 3 cups milk
  
• 3 cups heavy cream
  
• 1 cup stone ground white cornmeal
  
• 2 tbsp butter
  
• Kosher salt
  
• fresh black pepper

Shrimp:

• 2 tbsp extra virgin olive oil
  
• 1 medium white onion, minced
  
• 1 clove garlic, minced
  
• 1 lb chorizo, cubed
  
• 1/4 cup flour
  
• 2 cups chicken stock
  
• 2-3 bay leaves
  
• 2 lbs large shrimp pinch cayenne pepper
  
• 1/2 lemon, juiced
  
• freshly ground black pepper
  
• 2 tbsp flat Italian parsley, finely chopped,
  
• 4 green onions, chopped
  
• Salamander Whiskey Hot Sauce (or your favorite), to taste

Preparation:

Grits:

1. Add milk and cream to 3 quart pot over medium/high heat.
2. Slowly whisk in cornmeal.
   
3. When it begins to bubble, reduce heat to medium/low and simmer, stirring frequently. Cook for 10 to 15 minutes, until smooth and thick.
4. Remove from heat and stir in butter, thinning with a little extra heavy cream. Add salt and pepper to taste and stir thoroughly.
   

Shrimp:

1. Coat a deep skillet with 2 tbsp of olive oil and set over medium heat. Add onion & garlic and saute for 2 minutes to soften.
2. Add cubed chorizo and cook. Continue cooking until there is a fair amount of fat in the pan and chorizo is nicely browned.
3. Sprinkle in flour and stir with a wooden spoon to create a roux.
4. Slowly pour in chicken stock and continue to stir continuously to avoid lumps from forming.
5. Add bay leaves.
6. When liquid comes to a simmer, add shrimp. Poach in stock for 2-3 minutes until shrimp are firm and pink, and gravy is smooth and thick.
7. Add black pepper, cayenne pepper, hot sauce and lemon juice. Stir in parsley and onion until thoroughly mixed.
8. Spoon grits into serving bowl and top with shrimp and sauce.