Shrimp and Grits with Chorizo

Adapted by
October 2011
Yield: 4 Servings


Corn Stock
8 corn cobs, cleaned and cut in half
1 cup fresh corn
2 shallots, thinly sliced
½ head of garlic
1 leek, halved lengthwise and cleaned
3 sprigs thyme
salt and freshly ground pepper
Pickled Shallots
1/5 cup Cava vinegar
2 tablespoons pickling spice mix
1 teaspoon pink peppercorns
1 teaspoon Szechuan peppercorns
2 tablespoons water
Salt and freshly ground black pepper
2 shallots, thinly sliced
1½ cups whole milk
¾ cup Anson Mills slow-roasted grits
1 fresh bay leaf
Salt and freshly ground black pepper
Sautéed Chorizo and Shrimp
2 ounces dried chorizo, cut in half lengthwise, then on a bias
12 16/20 shrimp, peeled and deveined
2 cloves garlic, thinly shaved
¼ cup white wine
4 ounces chicken jus
2 tablespoons soft herbs (parsley, cilantro, dill, mint, and chives)
Salt and freshly ground black pepper
To Assemble and Serve
1 ounce butter
4 ounces Grand Cru Gruyère Reserve cheese, grated
2 tablespoons soft herbs (parsley, cilantro, dill, mint, and chives)
salt and freshly ground pepper
½ cup freeze-dried corn, lightly fried
12 heirloom cherry tomatoes, peeled
4 bunches scallions, cut on a hard bias


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.