Sambal Shrimp and Grits

Sambal shrimp and grits
Sambal Shrimp and Grits
Serves 4
Write a review
  1. ½ cup olive oil
  2. 2 tablespoons hot chile paste*
  3. Juice of 1 lemon
  4. 1½ pounds large fresh shrimp, peeled and deveined
  5. 1 tablespoon bacon drippings
  6. ¼ cup chopped white onion
  7. ¼ cup chopped celery
  8. 1 tablespoon unsalted butter
  9. 2 tablespoons all-purpose flour
  10. 1½ cups heavy whipping cream
  11. ½ cup water
  12. 2 tablespoons unsweetened pineapple juice
  13. Salt
  14. Ground black pepper
  15. ½ cup pulled pork
  16. 12 wooden skewers, soaked in water for 30 minutes
  17. Miso Grits (recipe follows)
  18. Bacon Marmalade (recipe follows)
  1. In a large bowl, whisk together oil, chile paste, and lemon juice. Add shrimp, and marinate for at least 1 hour.
  2. In a medium saucepan, heat bacon drippings over medium heat. Add onion and celery, and cook until softened. Add butter, and cook until melted. Add flour, and whisk until combined. Cook until a blonde roux forms. Add cream and ½ cup water, and simmer until thickened. Blend with an immersion blender until smooth. Whisk in pineapple juice, and season to taste with salt and pepper. Stir in pulled pork, and keep warm until ready to serve.
  3. Place shrimp on wooden skewers. Heat a large cast-iron grill pan over medium-high heat. Cook shrimp in batches until pink and firm, turning once, about 1 minute per side. On serving plates, place Miso Grits and shrimp skewers. Top with pork gravy and Bacon Marmalade.
  1. *We used sambal oelek.
Louisiana Cookin
Miso Grits
Serves 4
Write a review
  1. 3 cups water
  2. 1 cup heavy whipping cream
  3. ½ cup unsalted butter
  4. ¼ cup white miso paste
  5. 1 cup white stone-ground grits
  6. Salt
  7. Ground black pepper
  1. In a medium stockpot, bring 3 cups water, cream, butter, and miso to a boil. Whisk in grits, and reduce heat to low. Cook, uncovered, whisking frequently, until thickened and creamy, 20 to 25 minutes. Season to taste with salt and pepper. Keep warm until ready to serve.
Louisiana Cookin
Bacon Marmalade
Write a review
  1. ½ pound bacon
  2. 2 large tomatoes, seeded and diced
  3. ¼ cup sugar
  4. ¼ cup rice wine vinegar
  5. ½ white onion, diced
  1. Preheat oven to 350°. Line a baking sheet with foil.
  2. Place bacon on prepared pan. Bake until crispy, 7 to 9 minutes per side. Let drain on paper towels.
  3. In small saucepan, heat tomatoes, sugar, vinegar, and onion over medium heat. Cook until liquid evaporates. Crumble bacon, and stir into marmalade; cover and refrigerate until ready to serve or up to 3 weeks.
Louisiana Cookin


  1. Sounds mighty good. Live in Gulf Shores. Gonna get me some fresh shrimps off’en tha boat and try this.


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.