The blending of flavors and ideas continues to be an important part of our developmental process. Recently I have been working on sausage seasoned shrimp, an idea expanded upon from our shrimp grits and our shrimp and truffle roulade. The idea is to make shrimp with the flavors of sweet Italian sausage and to be able to serve chunks, either in a pasta dish, on top of grits or as part of a seafood stuffing. As I absorbed myself in the process, other sausages and preparations have been pouring through my head.
As my second cup of coffee started taking its effects, there was just a twinge of jitter, and as our cranberry horseradish simmered in the kitchen I had my eureka moment: chorizo cured shrimp; no, wait, shrimp sausage cured like chorizo; no, shrimp chorizo. That would be absolutely delicious. If you look closely at the shrimp roulade, the marbling is similar to that of dried sausages, particularly a beautifully marbled chorizo.
Now, I must dash out to the store to get some more shrimp. I hope to have a finished recipe by day's end.