1 -2 lbs of shrimp, peeled and deveined
2 chorizo sausages ( casings removed), can substitute 4-6 strips of bacon
1 cup of chopped yellow onion
4-6 garlic cloves
1 green pepper chopped
1 container of grape tomatoes
1 can of chopped tomatoes
2 TBSP of tomato paste
1 cup of white wine
1 small bottle of clam juice
2-4 TBSP of Garlic Chili EVOO
1 cup of Grits (stone ground preferred)
1/2 cup of shredded cheddar cheese
1/2 cup of chopped green onion or parsley
Break up chorizo sausage and brown in 2 TBSP of garlic chilli EVOO or cook bacon strips, drain excess drippings.
Add onion, garlic and green pepper to the pan and cook until softened
Add grape tomatoes and cook until softened, crush with the back of the spoon to release juices
Add tomato paste and cook for 2-5 minutes, add 1 can of chopped tomatoes, 1 cup of wine and reduce for 5minutes, add clam juice, bring to a slow simmer, add shrimp and cook until done.
Cook grits according to instructions, ( 4:1 water to grits) add 2 TBSP of garlic chili oil and cheese
Serve grits in a bowl with a generous hipping of shrimp and sauce and garnished with green onions.