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Grits and GrilladesCheddar Grits with BaconCheese Grits With Ham
INGREDIENTS:
- 1 cups quick grits
- 2 3/4 cups water
- 1/4 teaspoon salt
- 2 tablespoons butter
- .
- Coconut Curry Sauce:
- 1 small can (8.5 ounces) cream of coconut (sweetened, such as Coco Lopez), about 2/3 cup
- 1/4 cup fresh lime juice, about 1 medium lime
- 2 teaspoons curry powder
- dash cayenne pepper
- 1/2 teaspoon salt
- .
- Shrimp and Remaining Ingredients:
- 1 tablespoon olive oil
- 1 1/2 pounds extra large shrimp, tail on
- 1 package (10 ounces) frozen spinach
- 2 tablespoons heavy cream or whipping cream
- paprika, optional
PREPARATION:
Put all sauce ingredients in a blender; blend until smooth and well mixed.
Put about 1 tablespoon of the sauce into another bowl with 1 tablespoon olive oil; take shrimp by tails and dip to coat with a little sauce. Place shrimp on broiler pan; broil about 6 inches from heat until cooked through, turning after a few minutes.
Meanwhile, cook spinach on stovetop or in microwave following package directions; drain.
Stir 2 tablespoons cream into remaining coconut sauce; heat through.
On each serving plate, arrange about 1/4 of the spinach. Top with a large scoop of the warm grits, then arrange shrimp on and around the grits. Spoon a small amount of coconut sauce over each portion. Sprinkle lightly with paprika, if desired.
Serves 4.
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Shrimp and Grits
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Shrimp Recipe Index
Shrimp Salad Recipes
Seafood Recipes Index
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