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.
Californian Grits ingredients
- 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
- 14 medium-large tiger shrimp peeled and deveined
- 3 tbsp butter
- 1 tbsp chopped garlic
- 2 tbsp Sriracha hot sauce
- 1 tbsp lime juice
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.