Cheese Grits with Shrimp and Chorizo

This is the last real thing we are going to cook here in the spartan kitchens of Dahlgren. Fitting that it was something kind of awesome.

We've not had anything grit-based until the last year or so, but everything we have had has been great. This one has a Cajun-y feel to it, but I added a little something extra by way of chili powder and some smoked paprika. Next time, I will probably go with a sharper cheese. The Manchego got lost a bit against the assertive spices. A sharp Cheddar would do the trick.

Also, I threw in cilantro at the end rather than chives.

4 ounces chorizo, cut into 1/4-inch dice
½ teaspoon kosher salt, plus more to taste
1 cup quick-cooking grits or instant polenta
2 tablespoons unsalted butter
1 lb. medium shrimp, peeled and deveined
2 medium cloves garlic, finely chopped
½ cup Manchego cheese, grated
freshly ground black pepper
2 tablespoons chives, finely chopped

Cook the chorizo in a heavy, medium skillet over medium heat until it is crisp, 2 to 3 minutes. Transfer the chorizo to a paper towel-lined plate to drain. Pour off all but a thin film of fat from the skillet.

Bring 4 cups of water and 1/2 teaspoon salt to boil in a medium saucepan. Slowly stir in the grits. Reduce the heat to low and cook about 5 minutes, whisking occasionally, until the grits are thick and smooth.

While the grits are cooking, add 1 tablespoon of the butter to the skillet and heat over medium-high until the butter is foaming. Cook the shrimp until just pink, turning once, about 3 minutes. Stir in the chorizo and the garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds longer.

Stir the remaining tablespoon butter and the cheese into the grits and season with salt and pepper. Spoon the grits into 4 warmed bowls and top with the chorizo and shrimp mixture. Sprinkle with chives, if desired. Serve immediately.