Shrimp & Grits with a Spicy Twist
Shrimp & Grits with a Spicy Twist
SaltSpring Kitchen Company
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Ideal for a cosy night in or a casual dinner party, this recipe brings a gourmet twist to a Southern classic. Serve up this comforting plate and watch it become a new favourite at your table.
Ingredients
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•1 1/2 cup stone ground grits (or polenta)
- •5 cups water
- •1 tsp. sea salt
- •1/4 cup unsalted butter
- •6 oz. grated cheddar cheese
- •1/4 cup heavy cream
- •1 cup freshly cooked corn kernels (we like them grilled on the cob and then cut)
•1/4 cup SaltSpring Kitchen Co. Spicy Tomato
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- 1/2 cup unsalted butter
- • 1/2 cup chopped onion
- • 1 garlic cloves, minced
- • 1 lbs large raw shrimp, shelled and deveined
• 2 Tbsp. SaltSpring Kitchen Co. Onion & Thyme Savoury Spread
• 2 Tbsp. SaltSpring Kitchen Co. Morita + Espresso + Chipotle Hot Sauce
- • pinch coarse sea salt
- • pinch freshly cracked black pepper
- • fresh thyme to garnish
Directions
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Place grits, water, and sea salt into a heavy bottomed. Heat on the stove at medium high until the water begins to bubble and then turn down to a low simmer. Continue to cook on low for approximately 15 minutes or until the grits (or polenta) begins to thicken - be sure to whisk often, you want a smooth consistency, not clumpy.
Once the grits have thickened, add the butter, cheese, and cream and whisk to combine. Continue to cook until the mixture begins to bubble again.
Add the corn and Spicy Tomato Savoury Spread to finish.
Serve immediately topped with the shrimp and garnished with fresh thyme.
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Heat a large skillet over medium high heat. Add the butter, onion, and garlic and cook for 2-3 minutes or until the onions just start to become transparent.
Add the shrimp and cook for 2 minutes per side. Add the Onion & Thyme Savoury Spread and Morita + Espresso + Chipotle Hot Sauce to the pan and cook for one minute more, tossing the shrimp to coat and glaze evenly.
Season with coarse sea salt and freshly cracked black pepper to taste.
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Divide the grits evenly between 4 plates/bowls, top with shrimp and pan sauce, garnish with fresh thyme and serve with a bottle of hot sauce for some extra spice. Serve immediately.
