Chorizo-Hominy Stew

In a Dutch oven, preferably cast iron, heat olive oil over medium-high heat. Add chorizo; sauté until slightly browned. Add onions, garlic, marjoram, cumin, oregano, paprika, and hot sauce; sauté 5 minutes or until onions are translucent and spices are fragrant. Add chicken broth and sweet potatoes. Bring to a boil, reduce to simmer; cook until potatoes are slightly tender.

​In a small bowl, whisk together masa with water; set aside.

Add hominy, yellow and red bell peppers, and tomato purée, parsley, and masa mixture to mixture in Dutch oven; bring to a simmer and cook 10 to 15 minutes. Taste; adjust seasoning with salt and pepper. Remove from heat and keep warm.

​To serve, divide chorizo-hominy stew evenly among 4 wide shallow soup bowls. Place 3 shrimp atop each; ladle vinaigrette over. Garnish with parsley and orange zest.

​Shrimp in Brown-Butter Vinaigrette

Peel and devein shrimp; keep heads intact, if desired. Set aside. Melt butter in a heavy-bottomed saucepan over medium heat; cook butter until butter solids begin to lightly brown (do not blacken). Add shrimp; sauté one minute. Add shallots, rosemary, oregano, and smoked paprika; cook 3 to 4 minutes or until shrimp turn pink. Using a slotted spoon, remove shrimp; set aside.

Add sherry vinegar, orange juice, lime juice, and honey to shallots in saucepan. Bring to a simmer and reduce mixture slightly. Return shrimp to saucepan, heat through, and coat thoroughly with vinaigrette. Taste; adjust seasoning with salt, pepper, and cayenne.