Tex-Mex-Style Shrimp with Corn Grits

Ingredients:

Corn porridge

• 5 cups lightly salted chicken broth
• 3/4 cup instant corn grits
• 1.5 cups grated pepper jack cheese, can be substituted with any semi-hard pepper cheese
• 1.5 cups grated queso blanco, feta can be substituted
• 0.5 cup sour cream
• 2 tbsp (30 g) butter

Shrimps

• 2 tablespoons butter
• 1 tbsp. l. olive oil
• 700 g large shrimp, peeled
• 1 tablespoon taco seasoning
• 220 g raw Mexican chorizo
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 jalapeño pepper, diced
• 1 poblano pepper, diced
• 1 tbsp tomato paste
• Hot sauce to taste
• Juice of 1 lime
• Fresh coriander leaves for serving

Preparation:

1. Corn porridge:
   
   In a medium saucepan, bring 3 cups of broth to a boil. Slowly whisk in the grits. Bring to a boil and simmer over medium heat for 3-4 minutes. Reduce heat to low and add all the cheese and sour cream. Cook for another 3-4 minutes. Add the butter and keep the porridge warm.
2. In another saucepan, heat the remaining 2 cups chicken broth.
3. Shrimps:
   
   Meanwhile, melt the butter in the olive oil in a large skillet over medium-high heat. Sprinkle the shrimp with taco seasoning and a pinch of salt and black pepper. Add the shrimp to the skillet and cook until just beginning to turn pink, 1-2 minutes per side, then remove to a plate. The shrimp will be fully cooked later in the sauce..
4. Add the chorizo ​​to the pan and mash with a spatula. Add the onion and all the peppers to the pan, season with salt and pepper. Continue cooking until the sausage is cooked through, 4-5 minutes. Add the tomato paste and cook for another minute. Add hot broth and hot sauce to taste.
5. Return the shrimp to the pan along with any juices. Cook for another 2 minutes. Add the lime juice. Taste and add salt if necessary..
6. To serve, place the shrimp in the sauce on top of the cornmeal and sprinkle with cilantro.