Recipe Courtesy of Executive Chef Abraham “Abe” Botello, West Coast Tavern, San Diego, Calif (westcoasttavern.com)
Makes 2 servings
1 quart water
2 cups milk
1 tsp. salt
1½ cups grits
1 oz. butter
1 tsp. smoked paprika
4 oz. cooked pork chorizo
1 jalapeño, sliced
1 red onion, diced
10-12 cooked shrimp
Cilantro for garnish
Lime for garnish
Cooking oil
The Chorizo:
In a sauté pan on medium heat, add chorizo with a touch of oil. Sauté until fully cooked.
The Shrimp:
Heat a sauté pan or skillet, add a touch of oil. Sauté jalapeño and diced red onion. Add shrimp and cook thoroughly. Season to taste.
The Grits:
Bring milk and water to a boil. Add grits and reduce heat. Simmer on very low heat, stirring occasionally until grits are soft. Add salt, paprika, cooked chorizo and butter. Season to taste and top with cooked shrimp. Garnish with cilantro and a lime wedge.