A Refreshing Remix of Classic Shrimp and Grits

Ingredients

1 cup diced bacon, thick cut

1 cup chopped shallot

1 cup chopped garlic

3 tbsp. smoked paprika

3 tbsp. chili powder

2 tbsp. Cajun seasoning

2 tbsp. sherry vinegar

2 tbsp. Worcestershire sauce

1 quart full fat unsweetened coconut milk

1 quart chicken stock, vegetable stock, or water

2 tbsp. salt, to taste

1 tbsp. lemon juice

1 quart water

1 quart milk

1 quart grits

½ lb. butter

Salt, to taste

Heavy cream, to taste

3 tbsp. canola oil

25 16/20 shrimp, peeled and deveined

Salt, to taste

Directions

For the coconut Creole cream sauce: In a Dutch oven over medium heat, render the bacon. Once bacon is golden brown, add shallot and garlic, and sweat until just translucent. Add all spices, sherry vinegar, and Worcestershire sauce. Simmer for 1 minute. Add coconut milk and stock. Turn heat down to medium low and let reduce by half, stirring to avoid burning. Taste and add salt as needed, then add lemon juice.

For the grits: In a medium pot, combine water and milk over medium high heat. Add grits to the liquid. Cook while whisking constantly for 25 minutes. Once cooked, add butter and salt. Add heavy cream.

For the shrimp and grits: In a large nonstick skillet over high heat, add canola oil. Season shrimp with salt. Working in batches, place shrimp in the pan. Cook until one side is golden brown. Flip shrimp. Add enough coconut Creole cream sauce to cover shrimp. Turn heat down to medium low. Let simmer for 2 minutes. Plate grits in bowls. Top with shrimp and coconut Creole cream sauce. Serve.