Food has the power to evoke and create memories while feeling reconnected or even comforted when we need it most.
Curried Shrimp and Grits is a special recipe to me, because it is a spin on my grandmother’s dish she would make for me on special occasions. When I grew up and began my journey into the culinary world, I began a love affair with fusion dishes. So blending some of my childhood favorites (curried shrimp) and my grandmother’s recipe brings me so much joy! Mixing old traditions with new concepts and combining traditional flavors from various cultures worlds away, blends together old memories while creating new ones.
This recipe is so easy and full of flavor. The secret ingredient is literally love. You may be tempted to try and prepare your grits at the same time as cooking the shrimp but resist the urge! If you want the creamiest grits you have ever had, you want to take the time to show them extra love by stirring constantly. This will insure that your grits are luxurious, smooth and delicious. You can also swap out the white wine with an equal (additional) amount of seafood stock with no love lost.
- 1 tablespoon green curry powder
- 3 tablespoons water
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 med onion sliced
- ½ green bell pepper sliced
- ½ Red bell pepper sliced
- 1 lb large shrimp, peeled and deveined
- ½ cup white wine
- ½ cup seafood stock
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh cilantro
- 2 sliced green onions for garnish (greens and whites)
- 1½ cups whole milk
- ½ cups water
- 1 cup old fashioned grits
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ cup heavy cream
- 2 tablespoons butter
For the Grits
- Add the milk, water, grits, salt and pepper to a medium saucepan. Bring to a rapid boil over medium heat while constantly stirring.
- Once the grits begin to boil, reduce heat to a simmer and continue stirring constantly.
- Let cook until thickened, about 15 minutes while constantly stirring.
- Stir in heavy cream and butter, cook for 5 more minutes or until liquid is absorbed and then turn off heat and cover.
For the Curried Shrimp
- Combine the curry powder and water a small bowl and mix into a paste. Allow to sit for 3-5 min.
- Heat the olive oil in a deep skillet and saute the garlic, onions and bell peppers for 1-2 minutes.
- Stir the curry paste and then add to the skillet and toast for about 2 minutes (until fragrant)
- Add the white wine de-glaze the pan and reduce to half.
- Then add the shrimp, seafood stock, salt and pepper
- Cook just until the shrimp turn pink an then turn off and allow to sit for a 2-3 minutes
Do you have a favorite food or family recipe that’s special to you? Share it with us below!
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