Garnelen mit Grits

Zutaten

• 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

Zubereitung

1. 1

   Coat shrimp with spice blend. Saute until cooked ¾ way through.

2. 2

   --- Grits ---

3. 3

   Cook 1 lb Quaker Quick Grits according to label instructions. Chicken or vegetable stock may be substituted instead of water.

4. 4

   --- Spice Blend ---

5. 5

   In 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. 7

   Heat olive oil in a large skillet on a medium high heat.

8. 8

   Add the onions, garlic, ginger and lemongrass.

9. 9

   Saute until the mixture begins to brown.

10. 10

    Add the remaining ingredients.

11. 11

    Bring to a simmer and let cook for 20 minutes.

12. 12

    Blend with a hand blender and strain using a fine sieve.

13. 13

    Recipe yields approx. 10 cups.

14. 14

    --- Escaveche Vegetables ---

15. 15

    Add all the ingredients to a mixing bowl.

16. 16

    Mix well until onion’s and peppers are thoroughly coated with the liquid ingredients.

17. 17

    Transfer to a plastic Ziploc bag. Marinate for 1 day.

18. 18

    --- How To Serve: ---

19. 19

    Ladle grits in a bowl.

20. 20

    Pour the gravy around the outer part of the bowl.

21. 21

    Spread shrimp around the bowl standing up and with the tail pointing to the outside of the bowl.

22. 22

    Put the 3 pieces of plantain between the shrimp, divided evenly.

23. 23

    Garnish with the escaveche vegetables.