2 tablespoons olive oil
4 ounces Spanish chorizo, roughly chopped (about 1/2 cup)
1 tablespoon minced garlic
1 tablespoon minced shallots
1 teaspoon toasted cumin
1 teaspoon smoked paprika
A pinch cayenne pepper
1 cup clam juice
1 cup heavy cream
1 tablespoon butter
12 ounces Florida rock shrimp
4 organic eggs
Truffled Grits with Aged Cheddar, recipe follows
Tomato Jam, recipe follows
Crusty white bread, for serving
2 cups milk
1 cup heavy cream
1 stick butter
1 cup grits, such as Anson Mills
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
4 tablespoons mascarpone
2 tablespoons grated aged Cheddar
Few shavings of fresh truffle or 1 teaspoon truffle oil
10 vine ripe tomatoes, chopped
1 cup brown sugar
1/2 cup sherry vinegar
1/4 cup soy sauce
1/2 tablespoon togarashi (Japanese chili powder)
For an additional garnish, add grilled Gulf shrimp seasoned with the same spices used to make the Moroccan sauce.
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