Garlic Sherry Shrimp and Chorizo with White Cheddar Grits

Serves:
8
Chef:
Irv Miller
Ingredients:
8 oz. stone ground grits, cooked
2 cups white cheddar cheese, grated
2 Tbsp. canola oil
1 tsp. shallots, finely chopped
2 tsp. garlic, minced
24 slices chorizo sausage, cut on a bias
24 shrimp (21/25 count), peeled and deveined
1½ cups cream
1 bag spinach, stems removed
1 lemon, juiced
2 Tbsp. fresh thyme, removed from stem
1-2 oz. dry sherry
½ tsp. red pepper flakes (optional)
¼ stick unsalted butter, cold
Instructions:
Prepare the grits in a double boiler according to instructions and finish with 2 cups grated white cheddar cheese. Place a medium-size skillet over medium heat. Add oil, shallots, garlic, chorizo and shrimp to the skillet and let cook for 3 minutes, stirring occasionally. Deglaze with sherry and lemon juice. Add cream and spinach and let simmer. Remove spinach and place on top of grits. Remove shrimp and place on top of spinach. Remove sausage and place around grits. Add the cold butter to the pan sauce and stir until incorporated. Season with salt and pepper and spoon sauce over shrimp and grits.