Shrimp and Grits with Chorizo
For the Corn Stock:
Combine the corn cobs, corn, shallots, garlic, leek, thyme, salt, and pepper in a rondeau and cover with cold water. Over medium heat, bring the contents of the rondeau to a gentle simmer. Simmer for 30 minutes. Blend the mixture with a hand blender. Pass the corn mixture through a chinois and then through cheesecloth or a Superbag.
For the Pickled Shallots:
In a saucepan, combine the Cava vinegar, citron vinegar, pickling spice mix, pink peppercorns, Szechuan peppercorns, water, salt, and pepper. Bring to a boil. Strain the hot liquid over the shallots. Allow the shallot mixture to cool.
For the Grits:
Combine 1½ cups of Corn Stock with the milk and bring to a boil. Slowly stir in the grits with a wire whisk to avoid clumping. Simmer for 20 to 25 minutes until the grits are tender, stirring very frequently.
For the Sauteed Chorizo and Shrimp:
Lightly sauté the chorizo over medium-high heat. Add the shrimp and sauté in the rendered chorizo fat. Add the garlic and some of the Pickled Shallots until they begin to release their aromas. Deglaze the pan with the white wine and reduce slightly. Add the chicken jus and reduce lightly. Add the butter and herbs and season with salt and freshly ground black pepper.
To Assemble and Serve:
At pickup, combine 1½ cups of the Grits with the butter, grated cheese, and herbs and season. Portion the Grits among 4 shallow bowls or plates and top with the Sautéed Chorizo and Shrimp. Garnish with the fried corn, tomatoes, and scallions.