- Level: Intermediate
- Total: 1 hr 45 min
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1029
- Total Fat
- 81 g
- Saturated Fat
- 32 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 5 g
- Sugar
- 12 g
- Protein
- 21 g
- Cholesterol
- 141 mg
- Sodium
- 952 mg
I grew up eating a lot of seafood on the coast of Sweden, but it wasn't until I moved to the US that I discovered shrimp and grits. It's a staple in so many households, but what I love is that every family has their own spin on it. Here I use Berbere spice as a nod to my Ethiopian roots, and I blend corn tortillas into my grits both as a thickening agent and to enhance the depth of flavor.
- Level: Intermediate
- Total: 1 hr 45 min
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1029
- Total Fat
- 81 g
- Saturated Fat
- 32 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 5 g
- Sugar
- 12 g
- Protein
- 21 g
- Cholesterol
- 141 mg
- Sodium
- 952 mg
Ingredients
Shrimp and Tomato Stew:
Grits:
Directions
- For the shrimp and tomato stew: In a medium sauce pot on medium heat, place 1/2 cup olive, shrimp shells, pepper core, garlic, ginger and shallots. Sweat the vegetables for 5 to 10 minutes. Deglaze with the wine and fish sauce, then continue cooking for 3 to 5 minutes.
- Add the tomatoes, fish stock and Berbere spice. Turn the heat down to low and simmer for 15 minutes; remove from the heat. Transfer the mixture to a food processor and blend until smooth. Pass through a chinois or fine-mesh sieve. Set aside.
- Place the remaining 1/2 cup olive oil in a separate pan on medium heat. Add the bell pepper. Sprinkle the shrimp with salt and pepper and add to the pan; saute for 2 minutes. Add the sauce to the pan over low heat. Add the butter, maple syrup, tamari, lemon zest and juice, and continue cooking for 2 to 3 minutes.
- For the grits: Grill the tortillas on a burner, 1 minute each; set aside.
- In a medium saucepot on medium heat, bring the milk to a simmer and add the charred tortillas and corn. Simmer for 5 minutes, then puree. Add the butter and 2 cups water to the pot. Bring to a boil. Slowly pour the grits into the pot, whisking. Continue cooking the grits on low heat, stirring every 2 to 3 minutes to maintain a smooth consistency, for 15 to 20 minutes. Adjust the seasoning with Parmesan, heavy cream, additional butter, salt and pepper. Garnish with the scallions. Take the pot off the heat.
- On a large serving plate, place the creamy grits toward the center. Top with the shrimp and tomato stew. Garnish with diced scallions and parsley.
