Shrimp And Truffled Grits With Moroccan Chorizo Broth Recipes

MOROCCAN SHRIMP WITH TOMATOES AND ONIONS

Steps:

• For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside
• For the shrimp: Preheat the oven to 400 degrees F.
• In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon.
• Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve.

CHORIZO CHEESE GRITS

Steps:

• Prepare the grits according to the package directions; set aside when done and keep warm.
• Take off the casing from the chorizo and throw away.
• In a nonstick skillet, add the chorizo; saute over medium heat for 5 minutes, breaking apart the meat with a fork.
• Add the bell pepper, onion, and garlic; continue cooking and stirring for about 10 minutes or until the vegetables are tender.
• Add the sausage-veggie mixture to the grits; stir to combine.
• Add the remaining ingredients to the grits; stir to combine.
• Pour the grits mixture into a 2-quart casserole.
• Bake, uncovered, at 350 degrees for 20 minutes.
• Take out of the oven and let cool for 5 minutes before serving.

MOROCCAN SHRIMP AND GRITS

Steps:

• Toss shrimp with spice mixture. Sprinkle with juice of entire lime and set aside. Sauté onion, peppers, and garlic until soft - about 5 minutes. While vegetables are cooking, boil water and add grits. Turn heat to medium-low and cook 3-5 minutes, stirring occasionally until creamy. While grits are cooking, add shrimp mixture to onion and pepper mixture. Cook on medium heat until pink. Add wine, broth, cilantro and preserved lemons and cook 1-2 minutes or until shrimp are done. Add butter, cheese, salt and pepper to grits. Stir well, and plate in shallow bowls. Ladle shrimp over grits and serve.

GRILLED SHRIMP AND GRITS WITH CHORIZO AND SALSA DE ARBOL

Steps:

• Preheat grill to medium-high. Bring milk and 4 cups water to a boil in a medium saucepan over medium-high heat. Stir in 2 1/2 teaspoons salt. Slowly add grits, whisking constantly. Reduce heat, cover, and simmer, stirring occasionally, until thick and creamy, about 15 minutes. Stir in cheese. Remove from heat; cover to keep warm.
• Meanwhile, cook chorizo in a medium skillet over medium-high heat, stirring and breaking into small pieces, until browned and crisp in spots, about 5 minutes. Transfer chorizo and rendered oil to a bowl; cover to keep warm.
• Toss shrimp with olive oil and season generously with salt. Grill, flipping once, until lightly charred in spots and opaque, 4 to 5 minutes.
• Stir grits, adding hot water a few tablespoons at a time if needed to make smooth again. Divide grits, chorizo (use a slotted spoon), and shrimp among bowls; drizzle with chorizo oil, top with cilantro, and serve with salsa.