Shrimp And Grits

A Hawaiian twist on the classic shrimp and grits.

📝 Ingredients

• 1.5 Cups Grits
• 7 Pieces U15 Shrimp, p & d, tail on
• 1/2 Cup Star Anise - Cardamom Spice Blend
• 1/2 Cup Lemongrass Curry Gravy
• 3 Pieces Plantain, ripe, caramelized
• 1 ounce Escaveche Vegetables
• 2 tbsp Olive oil
• 1 Each white onion, medium dice
• 10 Each garlic cloves, smashed
• 2 Cups Ginger, peeled, sliced
• 4 Each lemongrass stalks, smashed
• 3/4 Cup Elery root ((or 6 Celery stalks, blanched))
• 1/2 Cup Chinese parsley, (roots and stems only)
• 1.5 tsp Coriander seed powder
• 1 Each poblano pepper
• 1/2 tbsp Ancho chile powder
• 3 tbsp Salt, kosher
• 4 Each tomatoes, vine ripened, rough chop
• 1 Cup Coconut milk
• 1 Cup Water
• 1/2 lb Brown onion, (Julienne)
• 1/4 lb Yellow bell pepper, (Julienne)
• 1/4 lb Red bell pepper, (Julienne)
• 1/4 lb Poblano pepper, (Julienne)
• 1 C. Thai sweet chili sauce
• 1 C. Rice Vinegar
• 1 Each plantain, slice on the bias
• Saute plantain's until brown and caramelized

👨‍🍳 Instructions

1. 1Coat shrimp with spice blend. Saute until cooked ¾ way through.
2. 2--- Grits ---
3. 3Cook 1 lb Quaker Quick Grits according to label instructions. Chicken or vegetable stock may be substituted instead of water.
4. 4--- Spice Blend ---
5. 5In a sauté pan, toast ½ cup each of star anise and cardamom. Let cool. Grind to a powder blend using a spice grinder.
6. 6--- Lemongrass Curry Gravy ---
7. 7Heat olive oil in a large skillet on a medium high heat.
8. 8Add the onions, garlic, ginger and lemongrass.
9. 9Saute until the mixture begins to brown.
10. 10Add the remaining ingredients.
11. 11Bring to a simmer and let cook for 20 minutes.
12. 12Blend with a hand blender and strain using a fine sieve.
13. 13Recipe yields approx. 10 cups.
14. 14--- Escaveche Vegetables ---
15. 15Add all the ingredients to a mixing bowl.
16. 16Mix well until onion’s and peppers are thoroughly coated with the liquid ingredients.
17. 17Transfer to a plastic Ziploc bag. Marinate for 1 day.
18. 18--- How To Serve: ---
19. 19Ladle grits in a bowl.
20. 20Pour the gravy around the outer part of the bowl.
21. 21Spread shrimp around the bowl standing up and with the tail pointing to the outside of the bowl.
22. 22Put the 3 pieces of plantain between the shrimp, divided evenly.
23. 23Garnish with the escaveche vegetables.