Shrimp & Grits with Chorizo

Grits are not readily available here in Denmark, and in Europe in general. In the states and especially the south, it is ubiquitous and can be eaten for breakfast, lunch and dinner. Here in Denmark I use polenta instead of grits. Grits and polenta are both stone ground cornmeal, but two different types of corn. They can be used for the same purpose though, and polenta works just as well as grits in this dish.

Shrimp & Grits with Chorizo (2-persons)

US                EUROPE

1 cup             2,5 dl.             grits (or polenta)

3½ cups     8 dl.                 water

50 gram                               butter

250 gram                            graded light mild cheddar

200 gram                           spanish (hard) style chorizo in small cubes

300 gram                         tiger or large shrimp deveined and shells removed

½                                           white onion finely chopped

1                                             large clove of garlic finely chopped

1                                             scallion roughly chopped

2                                            poached eggs (can be left out)

salt and oil

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Sauté garlic and onion in a little oil and add the shrimp. Bring a little color to the shrimp and cook the garlic and onions until translucent. Put a side.

Fry the chorizo at low heat. Bring the water to a boil in a deep pan or a pot. Pour the grits (or polenta) into the water with a little salt, until it starts to take shape. Add butter and cheese and stir thoroughly. When the consistency is a porridge, the grits are ready.

Divide the grits into two deep plates or bowls and add the onion, garlic, shrimp, chorizo and garnish with scallions and a poached egg.

Remember to serve the dish straight away, as the grits harden when they become cold.

 

 

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