SHRIMP AND GRITS
Serves 1-2 Grits
1 cup Quaker Quick Grits 2 ears sweet corn, off the cob 2 poblano peppers, diced 2 cups water 2 cups heavy cream 1 cup jack and cheddar cheese, shredded Salt and pepper to taste
Sauté corn and peppers in canola oil, then add grits, cream and water. Bring to a boil. Reduce heat and cook for about 10 minutes. Add cheese.
Smoked tomato sauce
5 pounds Roma tomatoes, whole 1 yellow onion cut in half 10 garlic cloves, whole ¼ sherry vinegar Salt and pepper to taste
Put tomatoes, garlic and onion (cut side up) on a baking sheet with a lip. Place in a smoker on low heat for 2 hours. When done, transfer to a saucepot, add vinegar, salt and pepper. Cook for15-20 minutes on low. Blend until smooth.
6 large shrimp 16/20 Cornmeal for dredging 7-8 slices of dried chorizo
Add a little salt and pepper to your cornmeal and dredge the shrimp. Pan fry. Remove from pan and add the dry chorizo for a quick sear, then 4 ounces of the smoked tomato sauce. Bring to a boil.
Place sauce in a large pasta bowl. Put a 5-ounce scoop of grits in the middle and position the shrimp as desired.