Thursday, April 12, 2012

Shrimp and grits

English is a funny language, isn't it? If you say "shrimp" it could mean one shrimp or a dozen shrimp. And then when it comes to grits, you wouldn't have one grit, right?

You could make this as a meal, or do what I did and serve a single shrimp on top of some grits - or actually, it was polenta. It made a nice little starter. First I served it on a small dollop of soft polenta, and the next day I served it on a small square of fried polenta.

The soft polenta recipe is here.

For the fried polenta, all you have to do is put it in a container and stash it in the refrigerator until it gets firm. Then slice it and fry it to get the outside browned a little and the interior warmed.

As far as the shrimp, it's a simple, spicy recipe that uses a chili paste I found recently.

I used True Lime for this, but you can use lime juice instead

Spicy Shrimp and Grits

1 tablespoon olive oil
1/2 medium onion, small dice
1/4 pound shrimp, peeled and deveined
1 teaspoon True Lime (or lime juice)
1 teaspoon aji limo paste

Heat the olive oil in a saute pan. Add the onion and cook until it softens, stirring as needed.

Add the shrimp, lime and chili paste. Stir to combine and cook until the shrimp are cooked through - just a minute or two.

Serve on top of the grits.

These shrimp are also good served chilled.
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