Shrimp & Masa Grits With Chorizo by Rick Martinez - Recipe Print View

Bring milk, 2 cups water, 2 3/4 teaspoons salt, and sugar to a boil in a large saucepan over medium high heat. Vigorously whisk in grits until mixture comes back up to a boil, reduce to low, cover and simmer, whisking occasionally and scraping the bottom and sides of the pan to make sure nothing is sticking, until masa or grits are tender and thick, 35 to 45 minutes. Whisk in butter until melted, cover and set aside until ready to serve. Meanwhile, heat 1 tablespoon lard a large skillet over high until you see wisps of smoke coming from the pan. Working in two batches, cook half the shrimp until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl and set aside. Repeat with 1 tablespoon lard and remaining shrimp. Reduce heat to medium high and heat 1 tablespoon lard in same skillet and cook chorizo, breaking up with a wooden spoon until no large pieces remain, and cook until browned on one side, about 4 minutes. Transfer to bowl with shrimp. Heat remaining 2 tablespoons lard in same skillet and cook bell pepper, onion, garlic, jalapeño, 1 teaspoon salt and 1/4 teaspoon pepper, tossing occasionally, until caramelized and tender, 8-10 minutes. Add tomato paste and cook, stirring constantly, until brick red color, about 1 minute. Add wine and deglaze pan, scraping up any browned bits off the bottom and cook until reduced and you can no longer smell any alcohol, 2 to 3 minutes. Add shrimp, chorizo, any accumulated juices, and 1/4 cup water, and cook until sauce is slightly reduced and shrimp is cooked through, about 2 minutes. Taste and season with salt and pepper as needed. Serve shrimp and chorizo over warm masa grits; top with scallions and serve.