Pan-Seared Shrimp with Romesco Sauce, Creamy Grits, and Greens Recipe | Robert Irvine

Ingredients

• 2 cups chicken stock, plus extra to loosen, if needed
• Salt
• pepper
• 1 cup quick-cooking grits
• 1/4 cup heavy cream
• 1/2 cup havarti cheese, grated
• 1 tablespoon chopped fresh parsley
• Grapeseed oil
• 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
• 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