Shrimp And Grits

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Shrimp-Grits
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This delicious shrimp and grits recipe was provided compliments of world famous Chef Chai of Chai’s Island Bistro, Dining Out with Chai & Singha Thai Restaurant.

Shrimp-Grits
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Shrimp And Grits

A Hawaiian twist on the classic shrimp and grits.
Prep Time30 mins
Active Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Hawaiian, Hawaiian Celebrities Restaurants
Keyword: Shrimp, Grits, Hawaiian, Dish, Cooking, Food

Materials

  • 1.5 Cups Grits
  • 7 Pieces U15 Shrimp, p & d, tail on
  • 1/2 Cup Star Anise – Cardamom Spice Blend
  • 1/2 Cup Lemongrass Curry Gravy
  • 3 Pieces Plantain, ripe, caramelized
  • 1 ounce Escaveche Vegetables

Lemongrass Curry Gravy

  • 2 tbsp Olive oil
  • 1 Each white onion, medium dice
  • 10 Each garlic cloves, smashed
  • 2 Cups Ginger, peeled, sliced
  • 4 Each lemongrass stalks, smashed
  • 3/4 Cup Elery root (or 6 Celery stalks, blanched)
  • 1/2 Cup Chinese parsley, roots and stems only
  • 1.5 tsp Coriander seed powder
  • 1 Each poblano pepper
  • 1/2 tbsp Ancho chile powder
  • 3 tbsp Salt, kosher
  • 4 Each tomatoes, vine ripened, rough chop
  • 1 Cup Coconut milk
  • 1 Cup Water

Escaveche Vegetables

  • 1/2 lb Brown onion, Julienne
  • 1/4 lb Yellow bell pepper, Julienne
  • 1/4 lb Red bell pepper, Julienne
  • 1/4 lb Poblano pepper, Julienne
  • 1 C. Thai sweet chili sauce
  • 1 C. Rice Vinegar

Caramelized Plantains

  • 1 Each plantain, slice on the bias
  • Saute plantain's until brown and caramelized

Instructions

  • Coat shrimp with spice blend. Saute until cooked ¾ way through.

Grits

  • Cook 1 lb Quaker Quick Grits according to label instructions. Chicken or vegetable stock may be substituted instead of water.

Spice Blend

  • In a sauté pan, toast ½ cup each of star anise and cardamom. Let cool. Grind to a powder blend using a spice grinder.

Lemongrass Curry Gravy

  • Heat olive oil in a large skillet on a medium high heat.
  • Add the onions, garlic, ginger and lemongrass.
  • Saute until the mixture begins to brown.
  • Add the remaining ingredients.
  • Bring to a simmer and let cook for 20 minutes.
  • Blend with a hand blender and strain using a fine sieve.
  • Recipe yields approx. 10 cups.

Escaveche Vegetables

  • Add all the ingredients to a mixing bowl.
  • Mix well until onion’s and peppers are thoroughly coated with the liquid ingredients.
  • Transfer to a plastic Ziploc bag. Marinate for 1 day.

How To Serve:

  • Ladle grits in a bowl.
  • Pour the gravy around the outer part of the bowl.
  • Spread shrimp around the bowl standing up and with the tail pointing to the outside of the bowl.
  • Put the 3 pieces of plantain between the shrimp, divided evenly.
  • Garnish with the escaveche vegetables.

Order Chef Chai’s Cookbook

Click to order Chef Chai's Cookbook
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