2 cups chicken stock, plus extra to loosen, if needed
Salt and pepper
1 cup quick-cooking grits
1/4 cup heavy cream
1/2 cup havarti cheese, grated
1 tablespoon chopped fresh parsley
2 bunches mustard greens, cleaned, thick stems discarded
Pinch red chile flakes
1/4 cup chicken stock
1 1/2 tablespoons unsalted butter, divided
2 (21/25) count shrimp, peeled, deveined, and rinsed
Salt and pepper
2 tablespoons white wine
2 to 3 tablespoons Romesco Sauce, recipe follows
1/4 cup blanched, slivered almonds
1 slice rustic white bread, diced into 1/2-inch cubes
1 teaspoon white balsamic vinegar
4 Roma tomatoes, cored and quartered
1/4 cup jarred roasted red peppers
1 clove garlic, minced
1 teaspoon paprika
2 tablespoons olive oil
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