Shrimp-Manchego-Chorizo Grits With Red Bean Salsa

Ingredients

• 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
• Salt
• Pepper
• 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

Preparation

1. Bring 3 cups water to a boil in a large saucepan; add bouillon cubes, stirring until dissolved. Gradually stir in grits; cover, reduce heat, and cook 15 minutes. Remove mixture from heat.
2. Stir in butter and next 3 ingredients, and add salt and pepper to taste. Spoon into 6 (6-ounce) lightly greased ramekins; cool slightly.
3. Unmold grits onto individual serving plates; spoon Red Bean Salsa on top of grits. Arrange 5 cooked shrimp around grits. Garnish, if desired.
4. Note: To make plantain slices for garnish, cut 1 large plantain into very thin slices; fry in hot oil (350°) for 1 minute or until crisp.