For the grits: Place a saucepan
over high heat with the chicken stock, salt, and pepper. Bring to a boil, reduce the heat to medium-low, add the grits, and stir with a whisk
. 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. Add the cheese to the grits, taste for seasoning, turn the heat off, and allow the cheese to melt
into the grits. Stir in the chopped parsley
. Taste and season with salt, if needed. Cover and keep warm.
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. Stir in the chile
flakes and cook 1 minute. Add the stock and bring to a simmer. Cook until the greens are just tender, 5 to 7 minutes.
For the shrimp: Heat a saute pan over medium heat and add 1 tablespoon butter, allowing the butter to melt.
Season the shrimp with salt and pepper and then add to the pan. Stir the shrimp while cooking. Cook until bright red, 3 to 4 minutes.
Once the shrimp are cooked, add the wine to deglaze
the pan, allowing the wine to simmer
for 1 minute until reduced.
Turn the heat off and add 2 to 3 tablespoons Romesco sauce, stirring in to coat the shrimp. Add the remaining 1/2 tablespoon butter to finish.
To plate, spoon the grits onto a plate, top with mustard greens, and top with shrimp