Mexican Shrimp and Grits | Paula Deen

Ingredients

• 1 lb medium shells left on shrimp
• 6 cups water
• 1 teaspoon divided salt
• 3/4 cup white grits
• 3 tablespoons Butter
• 6 oz cubed pepper Jack soft block cheese
• 1/2 lb casings removed chorizo sausage
• 3 tablespoons optional Olive oil
• 1 1/2 cups chopped vidalia onion
• 1 seeded and chopped into 3/4-inch pieces red bell pepper
• 1 seeded and minced jalapeño
• 3 tablespoons all purpose flour
• 2 tablespoons heavy whipping cream
• 1 teaspoon fresh lime juice
• 2 chopped, plus more for garnish green onions
• 3 tablespoons chopped fresh cilantro
• 1/8 teaspoon Black pepper