In this last episode of Sweet Heat for 2021, Rick makes a special dish that’s extremely comforting and flavorful, shrimp and masa grits with chorizo. With a hint of sweetness from the silky masa, a touch of heat coming from the jalapeños, and the savory goodness of the shrimp and chorizo, this rich meal can be enjoyed any time and is enhanced with a refreshing cocktail. GET THE RECIPE ►►
For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez
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VIDEO CHAPTERS
00:00:00 Intro
00:01:15 Rick’s dinner (or brunch!) party ground rules
00:03:05 Get the grits on
00:06:34 The sauciest shrimp
00:08:22 Cocktail o’clock
00:09:41 Our finishing touches
PREP TIME: 15 minutes
COOK TIME: 45 minutes
SERVES: 4
INGREDIENTS
3 cups whole milk
Kosher salt
1 teaspoon granulated sugar
1 cup harina de maíz, such as Bob’s Red Mill Masa Harina or old-fashioned grits
2 tablespoons unsalted butter
1/3 cup rendered lard, bacon drippings, or olive oil
1 1/2 pounds large (16/20) shrimp, shelled and deveined
8 ounces fresh chorizo
1 large red bell pepper, seeded and roughly chopped
1/2 white onion, roughly chopped
4 garlic cloves, thinly sliced
1 to 2 jalapeños, thinly sliced
Freshly ground black pepper, to taste
2 tablespoons tomato paste
1/2 cup dry white wine
4 scallions, thinly sliced
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