Mexican Shrimp and Grits - mexican restaurant shrimp dishes

Put the shrimp aside and keep the shrimp shell.
In a large pot, boil the water with a medium fire.
Add shrimp shells to reduce heat to mediumlow.
Cook for 15 to 20 minutes and stir occasionally.
Stock and strain of cooled shrimp.
Discard the shell.
In a large pan, add 3 1/2 cups of shrimp and 1/2 teaspoons of salt to boil with medium heat.
Add grits and stir well.
Add butter and stir until it melts.
Cover and reduce the heat to low.
Cook until thickened and stir occasionally for about 15 to 20 minutes.
Add Velveeta and stir until it melts.
Set aside time to stay warm.
Add chorizo to the large frying pan on medium fire and cook to Brown and fragile for about 5 minutes.
Remove the sausage, put it on a plate or bowl, and leave the feces in a frying pan.
Add 3 tablespoons of olive oil if necessary.
Put the frying pan in medium heat and add onions.
Cook for 4 minutes, then add red and Mexican peppers, cook for 3 minutes and stir frequently.
Sprinkle flour and stir for 3 minutes.
Gradually add 2 cups of shrimp and stir to the bottom of the pan to prevent lumps.
Stir in the cooked sausage and increase the heat to mediumhigh.
Boil the mixture until it is slightly thicker.
Add shrimp and cook to pink for about 2 to 3 minutes.
Remove the frying pan from the fire and add cream and lime juice.
Add onions, coriander and the remaining 1/2 teaspoons of salt and pepper.
Transfer grits to the serving plate and spoon the shrimp mixture on top.
Decorate with scallions and serve.
Formulated by annpiscitelli, noomis, Florida (PD Mag, Dec. '08, pg. 41)