Shrimp and Truffled Grits with Moroccan Chorizo Broth

Ingredients

• 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)

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