In a hot saute pan over medium heat, add the olive oil
and sweat the chorizo
until the fat starts to render
, about 1 1/2 minutes. Then add the garlic
and shallots. Cook until fragrant, about 1 minute. Add the cumin
, smoked paprika and cayenne pepper
with the clam
juice and add the heavy cream. Allow to reduce by half. Finish with the butter
and keep warm until ready to serve.
When ready to serve, add the rock shrimp and cook for about 2 minutes.
the eggs according to your preference.
Serve the shrimp and chorizo over the Truffled Grits with Aged Cheddar
and top with the fried eggs. Garnish
with Tomato Jam and serve with crusty white bread.
Cook's Note: For an additional garnish, add grilled Gulf shrimp seasoned with the same spices
used to make the Moroccan sauce.