1poblano peppercoarsely chopped (or a couple jalapeno peppers)
2tablespoonstomato paste
1/2cupdry white wine
Salt, pepper
Instructions
Peel & devein shrimp.
Prepare the grits.
Combine the broth and half & half in a medium saucepan and bring to a boil.
Whisk in the grits and turn down the heat to a low simmer. Cook, stirring, until the thickened, about 5-8 minutes. Remove from the heat and stir in half the cheese. Add salt and pepper as needed.
Slice the chorizo. Heat 1 tablespoon oil in skillet and cook chorizo until lightly browned. Transfer to bowl and set aside.
Heat the remaining tablespoon oil in pan. Add the peppers, onion and garlic and sautee until limp. Add the wine and tomato paste, stirring to incorporate any browned bits in the pan. Stir in the shrimp and reserved sliced chorizo. Simmer on low until the shrimp is pink and opaque, about 5 minutes. Be careful not to overcook. Add salt and pepper as needed.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.