Pan-Seared Shrimp With Romesco Sauce, Creamy Grits, And Greens

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2 cups chicken stock, plus extra to loosen, if needed

Salt and pepper

1 cup quick-cooking grits

1/4 cup heavy cream

1/2 cup havarti cheese, grated

1 tablespoon chopped fresh parsley

Grapeseed oil

2 bunches mustard greens, cleaned, thick stems discarded

Pinch red chile flakes

1/4 cup chicken stock

1 1/2 tablespoons unsalted butter, divided

2 (21/25) count shrimp, peeled, deveined, and rinsed

2 tablespoons white wine

2 to 3 tablespoons Romesco Sauce, recipe follows

1/4 cup blanched, slivered almonds

1 slice rustic white bread, diced into 1/2-inch cubes

1 teaspoon white balsamic vinegar

4 Roma tomatoes, cored and quartered

1/4 cup jarred roasted red peppers

1 clove garlic, minced

1 teaspoon paprika

2 tablespoons olive oil


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