SHRIMP AND GRITS WITH CHORIZO AND KALE

Cooler temperature turn our tastebuds to heartier comfort foods in fall.  Try this version with added greens and vegetables for a more nutrient dense version of this classic dish.  It’s loaded with healthy protein and satisfies a hungry appetite!  

SHRIMP AND GRITS WITH CHORIZO AND KALE

1 cup cooked grits prepared as directed
olive oil
2 cups chicken or vegetable stock
1 bunch of kale, stems removed, shredded (approximately 2 cups)
1 red pepper diced
1 medium shallot diced
2 large chorizo sausage links removed from casings and finely minced
1 pound shrimp, cleaned and veins removed
1/2 cup heavy cream
fresh parsley
salt and pepper to taste

Prepare grits according to directions, keep warm. Heat two tablespoons of oil in large skillet, add chorizo and brown meat until cooked through, breaking up meat as it cooks. Drain fat and remove meat from pan. Add an additional two tablespoons of oil and saute shallots, red pepper, and kale until cooked and kale is tender. Add stock and turn heat to medium creating a low boil. Add shrimp and meat just until shrimp turn pink. Add cream while sauce is simmering and cook until sauce thickens, 2-3 minutes. Adjust seasoning adding more salt and pepper if necessary. Serve over warm grits. Top with fresh parsley. Enjoy!