Shrimp-Manchego-Chorizo Grits With Red Bean Salsa

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Southern Living


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3 cups water

3 fish bouillon cubes

3/4 cup regular grits

1/4 cup butter or margarine

1/2 pound cooked large shrimp, peeled, deveined, and chopped

1/8 pound chorizo sausage, cooked and chopped

1/4 pound grated Manchego or Parmesan cheese



Red Bean Salsa

30 large shrimp, cooked, peeled (leaving tails intact), and deveined

Garnishes: fried plantain slices, drops of chili olive oil and saffron olive oil, fresh thyme sprigs

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