Local Shrimp in Chorizo Gravy
Approx.: 4 portions
2 lbs. South Carolina caught Shrimp (peeled and deveined)
1/4 lb. Chorizo sausage (Keegan farms)
1 T. Lemon herb compound butter
1/3 C. Heavy cream (Coburg dairy)
1/3 C. Demi glace
In a large heavy bottomed sauté pan on medium heat render the chorizo. Once just cooked add the shrimp and sauté. When the shrimp are three quarters done add the cream and the demi glace. Bring the mixture to a simmer and reduce by 1/3. Whisk in the compound butter to finish the sauce. Adjust the seasoning with salt and pepper if needed.
Serve the shrimp and sauce over the pepper jack grits and sautéed Siberian kale.