-
1
Peel the shrimp and set aside, reserving the shrimp shells.
-
2
In a large saucepan, bring the water to a boil over medium heat.
-
3
Add the shrimp shells and reduce the heat to medium-low.
-
4
Cook for 15 to 20 minutes, stirring occasionally.
-
5
Cool the shrimp stock, and strain.
-
6
Discard the shells.
-
7
In a large saucepan, bring 3 1/2 cups shrimp stock and 1/2 teaspoon salt to boil over medium heat.
-
8
Add the grits, stirring well.
-
9
Add the butter and stir until melted.
-
10
Cover, and reduce the heat to low.
-
11
Cook until thickened, stirring occasionally, about 15 to 20 minutes.
-
12
Add the Velveeta, and stir until melted.
-
13
Set aside and keep warm.
-
14
In a large skillet over medium heat, add the chorizo and cook until browned and crumbly, about 5 minutes.
-
15
Remove the chorizo, to a plate or bowl, leaving the drippings in the skillet.
-
16
Add up to 3 tablespoons olive oil, if necessary.
-
17
Put the skillet over medium heat, and add the onion.
-
18
Cook for 4 minutes, then add the red pepper and jalapeno, and cook, stirring frequently, for 3 minutes.
-
19
Sprinkle with the flour, stirring constantly for 3 minutes.
-
20
Gradually add 2 cups of shrimp stock, stirring to scrape the bottom of the skillet and to prevent lumps.
-
21
Stir in the cooked chorizo, and increase the heat to medium-high.
-
22
Bring the mixture to a boil, and cook until slightly thickened.
-
23
Add the shrimp, and cook until they turn pink, about 2 to 3 minutes.
-
24
Remove the skillet from the heat, then add the cream and lime juice.
-
25
Stir in the green onion, cilantro and remaining 1/2 teaspoon salt, and pepper.
-
26
Transfer the grits to a serving platter and spoon the shrimp mixture over the top.
-
27
Garnish with green onion and serve.
