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1
For the grits: Place a saucepan over high heat with the chicken stock, salt, and pepper.
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2
Bring to a boil, reduce the heat to medium-low, add the grits, and stir with a whisk.
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3
Once the grits come to a simmer, add the cream, again reduce the heat to low, and continue to cook until the grits just start to thicken, about 8 minutes.
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4
Add the cheese to the grits, taste for seasoning, turn the heat off, and allow the cheese to melt into the grits.
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5
Stir in the chopped parsley.
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6
Taste and season with salt, if needed.
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7
Cover and keep warm.
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8
For the greens: In a medium pan over medium heat, heat the oil and saute the mustard greens until starting to wilt, about 1 minute.
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9
Stir in the chile flakes and cook 1 minute.
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10
Add the stock and bring to a simmer.
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11
Cook until the greens are just tender, 5 to 7 minutes.
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12
For the shrimp: Heat a saute pan over medium heat and add 1 tablespoon butter, allowing the butter to melt.
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13
Season the shrimp with salt and pepper and then add to the pan.
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14
Stir the shrimp while cooking.
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15
Cook until bright red, 3 to 4 minutes.
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16
Once the shrimp are cooked, add the wine to deglaze the pan, allowing the wine to simmer for 1 minute until reduced.
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17
Turn the heat off and add 2 to 3 tablespoons Romesco sauce, stirring in to coat the shrimp.
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18
Add the remaining 1/2 tablespoon butter to finish.
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19
To plate, spoon the grits onto a plate, top with mustard greens, and top with shrimp.
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20
Grind the almonds in a food processor until finely ground but not pureed.
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21
Add the bread, vinegar, tomatoes, peppers, garlic, and paprika to the processor and grind together briefly until evenly pureed.
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22
With the motor running, add the olive oil slowly until the sauce is thickened.
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23
Taste and season with salt.
