How toCurry Shrimp And Grits With Coconut Milk
12 steps
What you’ll need
1 1/2 cups
Quick Grits
1/2 cup
Heavy Cream
3 tbsp
Green Pepper (Chopped)
To taste
Salt + Pepper
1 lb
Shrimp
5 cups
Chicken Stock
4 tbsp
Butter
2 tbsp
Curry Powder
5
Garlic Cloves ( Chopped)
3 tbsp
Onion (chopped)
1 Cup
Coconut Milk
In a medium sized pot, add in 3 1/2 cups of chicken stock.
1
Bring to a boil.
2
Slowly whisk in grits.
3
Slowly whisk grits; cover and cook for 30 to 40 mins; stirring occasionally to prevent sticking.
4
While grits are cooking, cut up the onion and green pepper. Set aside.
5
Once grits are thick, stir in cream and 1 tsp curry powder, salt and pepper and reduce heat.
6
In a medium sized skillet, over medium heat, add 2 tbs of butter.
7
Once butter has melted, add in onion, garlic, and peppers. Cook for 2 mins.
8
Sprinkle in flour and whisk to coat veggies.
9
Slowly add in 1 1/2 cups of chicken stock and stir.
10
Add in coconut milk, curry powder, salt and pepper, shrimp and cook for 5 to 7 mins.
11
Finish by serving over grits.
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