Mopho's Shrimp and Smoked Paprika Curry over Cheesy Grits
Makes 6 servings
Ingredients
For the Curry:
- 2 tablespoons virgin coconut oil or vegetable oil
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- ⅓ stalk lemongrass, minced
- 4 dried shrimp, roughly chopped
- 1 tablespoon smoked paprika
- ½ jalapeño, finely diced, or 1 pinch crushed red pepper
- 24 peeled and deveined jumbo fresh Gulf shrimp, tails left on
- 3 medium ripe tomatoes, diced
- 2 cups coconut milk
- ½ bunch cilantro, chopped (sliced basil may be substituted)
- 4 dashes Tabasco
- Fish sauce, to taste (salt may be substituted)
- Fresh lime juice, to taste
- Garnish: shaved shallot, shaved Lunchbox peppers, halved marinated grape tomatoes
For the Grits:
- 4 cups water
- 1 cup stone-ground grits
- 2 tablespoons butter
- ½ pound shredded pepper Jack cheese
- 3 cloves roasted garlic, smashed into a paste
- Salt, to taste
Instructions
For the Curry:
- In a nonreactive stockpot, heat oil over medium-high heat. Add minced shallot, garlic, ginger, lemongrass, dried shrimp, paprika, and jalapeño, and cook until golden brown, about 3 minutes. Add fresh shrimp, and cook for 3 minutes. Add tomato and coconut milk, and bring to a simmer. Remove fresh shrimp from pot, and keep warm. Simmer curry for about 5 minutes; add cilantro and Tabasco, and season to taste with fish sauce and lime juice. Serve warm shrimp over grits, and top with curry. Garnish with shaved shallot, lunchbox peppers, and grape tomatoes, if desired.
For the Grits:
- In a medium stockpot, bring 4 cups water to a boil over high heat. Whisk in grits, and cook, stirring constantly, until grits begin to thicken, about 3 minutes. Cover and reduce heat to low. Cook, stirring occasionally to prevent scorching, until grits are tender, about 20 minutes. Remove from heat, and whip in butter, cheese, and garlic. Season to taste with salt.
