Curried Shrimp & Grits

Here's a new take on Shrimp & Grits to add some bold flavor to your routine!  The classic recipe is infused with red curry paste and made creamy with coconut milk instead of cream.  It's easy, delicious, and great for entertaining!

Curried Shrimp & Grits

Ingredients

• 2 cups milk
• 2 cups chicken stock
• 1 cup stone ground grits
• 2 Tbsp. coconut oil
• 1 onion, minced
• 1" ginger, grated
• 2 Tbsp. red curry paste
• 2 lb. shrimp, peeled
• 1 15 oz. can cherry tomatoes
• 1 15 oz. can coconut milk
• salt, to taste

Serves 4
Total Time: 40 minutes

​Bring milk and stock to boil in a large pot; once boiling turn to low and add grits.  Whisk to combine and continue whisking throughout cooking (it takes at least 30 minutes for stone ground grits to cook - you will know they are done when they no longer have a metallic taste).
Meanwhile, toss shrimp in salt and set aside.
Heat coconut oil in a large skillet over medium heat.  Saute onion in oil until softened, add ginger and curry paste and stir to combine.  Add tomatoes, coconut milk, and shrimp and stir to combine.  Salt, to taste.  Allow to cook over low for about 10 minutes, until shrimp are cooked through.