Shrimp & Grits with a Spicy Twist
Shrimp & Grits with a Spicy Twist
SaltSpring Kitchen Company
4
main
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
Grits
- •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
Shrimp
- 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
To make the grits
- 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.
To make the shrimp
- 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.
To serve
- 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.
