In the kitchen with Fabio Viviani.

Chef Fabio Viviani shows us how to make Shrimp & Grits with Chorizo from his new cookbook, “Fabio’s American Home Kitchen.”

Shrimp Ingredients:
3 slices bacon
1 1⁄2 pounds unpeeled, medium
Raw shrimp
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground
Black pepper
1⁄4 cup flour
1⁄2 cup chopped scallions 2 tablespoons olive oil
1 cup sliced fresh cremini mushrooms
4 garlic cloves, minced
2 tablespoons fresh lime juice 1⁄2 tablespoon sauce from a
Can of chipotle peppers in adobo sauce

Cheese Grits Ingredients:
1 1⁄2 cups chicken stock
1 cup heavy cream
1 cup fully cooked chorizo, crumbled
1 teaspoon kosher salt
1 cup uncooked quick-cooking
Grits or polenta
6 ounces cheddar cheese, shredded
1 tablespoon butter
1⁄2 cup grated Parmesan cheese Kosher salt and freshly ground
Black pepper

Directions for the Shrimp:
Cook bacon in a large nonstick skillet over me- dium heat until crisp. Remove from the skillet, crumble, and set aside. Leave the fat in the pan.

Peel the shrimp and devein, if desired. Sprinkle the shrimp with salt and pepper. Place the flour in a shallow bowl or plate and dredge the shrimp in it. Heat the skillet with the bacon fat over medium heat, add the shrimp and sauté in the fat until they turn pink; just a few minutes. Add the scallions and sauté another 2 minutes, remove from skillet, and set aside.

In the same skillet you used for the shrimp, heat the olive oil, add the mushrooms and garlic, and sauté until they are caramelized. Return the cooked shrimp and the bacon to the skillet. Stir in the lime juice and chipotle sauce and cook 3 minutes more, stirring to loosen particles from bottom of skillet. Set aside.

Directions for the Cheese Grits:
Combine the stock, heavy cream, chorizo, and salt in a medium saucepan and bring to a boil over medium- high heat. Gradually whisk in the grits.

Reduce the heat to low and simmer, stirring occasionally, for about 10 minutes, or until the grits have thickened. Stir in cheddar cheese, butter, and Parmesan, and season to taste with salt and pepper. Serve hot.

Recipe courtesy of Fabio Viviani.