From the new cookbook "Hip Asian Comfort Food " by Chef Dennis Chan, posted with permission.
1 cup grits
3 cups chicken stock
1 tbsp red curry paste
1 tbsp canola oil
12 oz coconut milk
2 tbsp lime juice
1 tbsp fish sauce
1 onion, sliced
1 red pepper, sliced
1 lb shrimp, peeled and de-veined
Salt and pepper to taste
Sriracha to taste
Heat red curry paste in pan with oil. Add coconut milk, fish sauce, and lime juice. Bring to a boil and simmer for 5 minutes. Reserve half of mixture for shrimp topping. Bring remaining sauce to a boil with 2 cups of stock. Whisk in grits. Gradually add in remaining stock, as needed. Cover pan. Grits will splatter when cooking. Cook to grit manufacturer's time recommendation.
In a separate pan, sauté shrimp, onions, and red peppers until done. Add reserved sauce, and pour over bowl of cooked grits.
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