Shrimp and Grit Bites | Connecticut Public

Ingredients

• 3 tablespoons cumin seeds
• 3 tablespoons coriander seeds
• 3 tablespoons cardamom seeds
• 3 tablespoons whole black peppercorns
• 1 1/2 tablespoons ground cinnamon
• 2 teaspoons ground cloves
• 2 teaspoons ground nutmeg
• 3 tablespoons butter
• 1 onion, (chopped)
• 3 cloves garlic, (chopped)
• 2 cups grits, (preferably stone cut, but quick grits optional)
• 1 quart whole milk
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cheddar, (shredded)
• 1/2 cup Gruyere, (shredded)
• 3 teaspoons Garam Masala
• 1 teaspoon Kosher salt
• 1 teaspoon chipotle seasoning
• 12 13/15 size shrimp ((cleaned, no shell))
• Zest and juice of 1/2 lemon
• 4 tablespoon butter
• 1/2 cup onions, (diced)
• 1/2 link chorizo, (chopped into small squares)
• 2 tablespoons butter, (if needed)
• 4 tablespoons cilantro