Shrimp, Chorizo & Grits

This is a treat my father-in-law makes when we go visit...oh, so freakin good!

Shrimp with Cheddar Grits and Chorizo

I think my father-in-law got this from the Fort Worth Star Telegram

3 cups chicken broth

1 Tbs butter

1 cup quick-cook grits or polenta

1/2 cup cheddar cheese, shredded

Salt and pepper to taste

1/2 lb bacon, diced

1 onion, diced

8 oz choirizo

1/4 cup dry white wine

3 tomatoes, diced

1/2 lemon, juiced

1/2 lb raw shrimp, peeled

1/4 cup chives or green onions, chopped (garnish)

Salt and pepper to taste

Grits/Polenta:  

Combine broth and butter in medium saucepan and bring to boil over high heat.  Reduce heat to medium-low and gradually whisk in the grits or polenta.  Cover and cook for 5 to 8 minutes or according to package directions.  They should be thick and a little glossy.  Remove from heat and season with salt and pepper to taste.  Gently stir in cheddar cheese but do not over mix.  Try to leave ribbons of melted cheddar in tact.  

Amazing Shrimp Concoction:  

Cook the bacon in a large saute pan over medium-high heat for 5 to 7 minutes, stirring occasionally until bacon is crisp.  Stir in the onion and squeeze the chrizo out of the casing into the hot bacon grease.  Cook for 5 minutes breaking the chrizo up using a wooden spoon.  Add the wine, tomatoes and lemon juice and cook for 1 minute. Stir in the shrimp and cook for an additional 5 minutes or just until the shrimp are pink and opaque.  Be careful not to overcook the shrimp.  Remove from heat.  Salt and pepper (fresh ground pepper) to taste.  Stir in chives or green onions.  

Serve this amazing shrimp sauce on top of the cheese grits/polenta mixture and top with additional cheddar (if available), chives/green onions and freshly ground pepper.