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Spicy Shrimp with Californian Grits
We’ve taken the traditional Southern Shrimp and Grits and made it California-style. This recipe is soft, buttery, and topped with large spicy shrimp.
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Ingredients
For the Californian Grits:
- 2 cups instant couscous
- 2 cups boiling water
- 1 12 oz can of corn, strained
- 1 tbsp powdered chicken stock
- 2 tsp salted butter
- 1/4 cup chopped cilantro or parsley if you don’t like cilantro
- 1/4 cup shredded parmesan or asiago cheese
- 4 tbsp chopped green onions
- 1 cup washed and shredded collard greens
- 1 small bunch of pea shoot tendrils
For the Shrimp:
- 14 medium-large tiger shrimp peeled and deveined
- 3 tbsp butter
- 1 tbsp chopped garlic
- 2 tbsp Sriracha hot sauce
- 1 tbsp lime juice
Instructions
- Place the couscous corn, butter, and chicken stock into a blender or food processor. Then pour the boiling water over mixture. Mix well with a wooden spoon ensuring all the water covers the ingredients. Let stand for 2 to 3 min or until the couscous has expanded.
- Next put the lid on the blender and blend or process until smooth. Taste to make sure the couscous isn't gritty and if it is, add 1 or 2 more oz of boiling water and blend some more.
- In a large bowl place, the cilantro and shredded collard greens then pour the warm couscous mixture over and mix until fully combined.
- Melt the butter in a frying pan on medium head till pan is hot and butter melted.
- Add remaining ingredients and cook for about 5 to 7 min depending on size of shrimp or until the shrimp are fully cooked a nice bright orange color.
- Set pan aside off the heat.
- Place and equal amount of the “Californian Grits”, (couscous mixture) into the centre each plate.
- Place your pea tendrils on top of grits followed by hot shrimp.
- Finish with green onions and cheese sprinkled over all and serve.
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