Jerk Shrimp and Grits
We have created a tropical spin on a Southern classic. For those that love shrimp and grits, it’s fun to try different variations on the theme. The jerk shrimp can be prepared in a sauté pan on the stove or on the flat iron over a hot grill. Please let us know what you think!
Small saucepan with lid, medium skillet, measuring cups, chef’s knife, paring knife, cutting board, sauté pan or flat iron grill.
10 large, pink, wild-caught shrimp, shelled and de-veined and butterflied, leaving tail on
2 cups unsalted vegetable stock
½ tsp salt
½ cup Old Fashioned grits (not the 5 min quick cook type)
¼ cup heavy whipping cream
2 lbs Red Delicious apples (or similar variety), peeled, sliced
1 large sweet onion, sliced
1-2 red chile peppers of choice, seeded and thinly sliced (optional)
1 ½ tbsp unsalted butter
1/3 cup firmly packed light brown sugar
1/8 cup balsamic vinegar
Prepare jerk marinade. Coat cleaned shrimp with marinade and refrigerate covered until ready to cook.
Melt butter in skillet. Add onions and chile, and sauté for 5 minutes. Combine apples, brown sugar and balsamic vinegar. Add to onions and sauté 15-20 minutes, or until apples are tender.
While apples are cooking, combine vegetable stock and salt in small saucepan. Bring to a boil; add grits and stir. Reduce heat and simmer until cooked and creamy, about 15 minutes. Add cream, stir, cover and keep warm until ready to serve. You may add more vegetable stock prior to serving if the grits get too thick.
Once grits and apples are cooked, heat skillet that has been coated with olive oil over medium heat or flat iron grill over fire. Sauté shrimp until flesh just turns white, about 3-5 minutes.
Plate grits, spoon apple mixture over grits and top with shrimp. Enjoy!
Great with a fresh green leaf salad.
Serves 2. Recipe can easily be doubled or more