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.
Monday, February 16, 2009
Red Curry Shrimp and Grits
From the new cookbook "Hip Asian Comfort Food " by Chef Dennis Chan, posted with permission.
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