LOS ANGELES -- Dear SOS: We ate at Bar/Kitchen on Flower Street in Los Angeles after a theater matinee. Plenty of great dishes, but the shrimp and grits was amazing -- shrimp laid on top of grits that must have been flavored with a shrimp stock and speckled with the addition of crispy bits of chorizo sausage. Could you please ask them for the recipe? -- Janet Wingert, Dana Point, Calif.
Dear Janet: It doesn't get much simpler than shrimp and grits, but Bar/Kitchen at the O Hotel takes this classic comfort food to new heights, with large Mexican shrimp cooked in a rich, creamy sauce spiced with minced Spanish Bilbao chorizo and a helping of sriracha hot sauce. Spooned atop cheesy stone-ground grits, it's heaven on a plate.
Bar/Kitchen's Shrimp and Grits
Serves 4 to 8. Total time: 1 hour, 10 minutes. Adapted from Bar/Kitchen in Los Angeles. While this recipe calls for stone-ground grits, regular grits may be substituted, though they will not require as much cooking time or liquid; instant grits should not be substituted.
2 tablespoons olive oil
12 to 16 large Mexican white shrimp (less than 15 per-pound count)
2 teaspoons minced garlic
1/2 cup minced Spanish chorizo Bilbao
1/4 cup chopped tomatoes
4 teaspoons chopped white onions
1/4 cup chopped cilantro
1/2 cup fresh lemon juice
3/4 cup white wine
2 tablespoons sriracha sauce, or similar hot sauce, more if desired
1/2 teaspoon Spanish paprika
3/4 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste