6 cups milk
1 cup stone-ground grits (may substitute regular grits, which will not require as much cooking time or liquid; do not use instant grits)
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
4 cups heavy cream, divided
1 cup grated Parmesan
2 tablespoons olive oil
12 to 16 large Mexican white shrimp (less than 15-per-pound count)
2 teaspoons minced garlic
1/2 cup minced Spanish chorizo Bilbao
1/4 cup chopped tomatoes
4 teaspoons chopped white onion
1/4 cup chopped fresh cilantro
1/2 cup fresh lemon juice
3/4 cup white wine
2 tablespoons Sriracha or similar hot sauce, or to taste
1/2 teaspoon Spanish paprika
Chopped fresh chives, for garnish
In a large saucepan, bring the milk to a boil. Slowly whisk in the grits to avoid any lumps. Stir in 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper, or to taste.
Reduce heat and simmer grits, stirring occasionally, until they start to thicken, about 20 minutes. Stir in 2 cups of the cream, a little at a time. Gently simmer, stirring frequently to keep grits from scorching, until grits are softened and thickened, about 30 to 45 additional minutes. Slowly stir in the Parmesan cheese. Taste, and adjust seasoning if desired.
Heat a large saute pan over high heat and add the olive oil. Add the shrimp and saute, searing shrimp on both sides, 1 to 2 minutes (shrimp will not be fully cooked yet). Remove shrimp to a plate.
Add the chorizo and cook for 30 seconds over medium heat. Add the garlic and cook just until aromatic, about 30 seconds. Stir in the tomatoes, onions and cilantro. Cook until onions just begin to soften, about 1 minute. Stir in the lemon juice, white wine and Sriracha and cook for 1 to 2 minutes. Stir in the paprika and remaining salt and pepper, or to taste.
Stir in remaining cream and simmer for about 5 minutes to thicken slightly. Add shrimp back to pan and increase heat to high. Continue to cook until shrimp are just cooked through, 2 to 3 minutes. Taste and season if desired.
Divide grits among 4 bowls or plates and top with shrimp. Pour over sauce and garnish with the chopped chives.
Makes 4 to 8 servings.
— Recipe adapted by the Los Angeles Times from Bar/Kitchen in Los Angeles.