Having spent a good chunk of my childhood stationed in Georgia, I became very familiar with shrimp and grits. And, I have to confess I was not a fan of grits. In fact, for years, I declared my hate for them without abandon. I would make twisted and contorted faces whenever I even heard them mentioned. Then I learned how to make grits for myself, and my world changed. This is what I have come to learn about grits. I like to make mine with some milk. Milk adds a creaminess to grits that are a must for my pallet. Add some cheese, and I can eat grits all day long.
When preparing these grits I add a teaspoon of baking soda. This is a little trick one of my culinary school instructors taught me. Adding, a teaspoon of baking soda to every 1 cup of grits or polenta cuts the cooking time in half. Instead of having to wait 30 – 40 minutes for your creamy, cheesy grits, they are ready in just 15 minutes. I promise they will be the creamiest tastiest you’ve ever tasted.
I am often asked, what’s the difference between grits and polenta? The answer is nothing, both are made from stone-ground cornmeal, and both are prepared in the same manner. The difference between grits and polenta is regional, grits being from the south and polenta from Italy. In fact, the same dish in the Caribbean is called “funche”.
I thought it would be fun to do a little twist on shrimp and grits.I love guava! So, I glazed the shrimp with a spicy guava sauce. Guava is one of my favorite ingredients. I’ve used it to make a bbq sauce and one of my favorite dips of all time! To balance out the sweet and spicy guava shrimp I prepared the grits with coconut milk. It’s a magical dish.
There is some difference when it comes to the corn. Grits in the South are traditionally made from dent corn having an almost mushy texture when prepared, whereas, in Italy, polenta is made with flint corn, which holds its texture better and is more toothsome. However, if you ever have a recipe that calls for grits or polenta, and you can’t find it all you need is stone-ground cornmeal. With this recipe, I married all of these worlds together, and it’s a perfect marriage. The shrimp is just the right amount of sweet and spicy. Almost too spicy at first but, the coconut milk smooth out the heat for you with all its creaminess. It’s kind of amazing. It’s a great comforting dish that makes you think you’re hanging out at the beach. It’s a getaway meal. 😉
Spicy Guava Glazed Shrimp with Coconut Milk Grits
Ingredients
Shrimp
- 1/2 cup guava marmalade
- juice of 1 lime
- 1 tablespoon coconut butter
- 2 garlic cloves, minced
- 2 dry red chili peppers, minced
- 1 tablespoon spiced rum
- 16 jumbo shrimp, about 1/2 lb peeled and deveined
Polenta
- 2 cups water
- 2 cups coconut milk
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 cup polenta
- 1 teaspoon baking soda
- 1 tablespoon coconut butter
- 1/4 cup queso fresco
Garnish
- cilantro
- queso fresco
Instructions
Shrimp
- In a small sauce pot combine guava marmalade, lime, coconut butter, garlic, chili peppers and rum. Bring to a boil. Lower heat and simmer for 3 - 5 minutes, stirring occasionally. Set aside to cool completely. You can place in the freezer for a few minutes to hurry the process.
- Place shrimp in resealable bag. Add marinade and refrigerate for 15 - 30 minutes to marinade.
Polenta
- In a large sauce pot water, coconut milk, garlic and salt. Bring to a boil. While whisking gently, pour the polenta into the boiling water in a steady stream. Add baking soda. Turn down the heat to low and continue whisking until the polenta has thickened, about 15 minutes. Once it is thick and creamy add coconut butter and queso fresco and stir.
- Heat large skillet over medium-high heat. Add shrimp with marinade to skillet. Cook until shrimp is tender and pink, about 5 minutes.
- Serve polenta topped with shrimp and drizzled with sauce. Garnish with cilantro and queso fresco crumbles.
What a gorgeous dish! I have never had grits but let me tell you – THIS is the one I’d like to taste first! Man does that ever look delish! Oh and SHRIMP!!!!! (I have a serious shrimp addiction!!)
Love this tropical version of shrimp and grits!
What a great way to change up shrimp and grits. Amazing flavors here!
I’m with you–grits must be cooked in something creamy, and preferably contain cheese. I’m definitely going to try your coconut grits one morning for breakfast.
This dish looks so tropical and delicious! I love the idea of coconut milk grits…hello delicious!
I’m loving this twist on shrimp and grits!
looks delicious!! Where do I find coconut butter? Can I make it??
I used Earth Balance coconut spread. Sometimes I find it at my local grocery store or in a Whole Foods or Trader Joe’s type store. Coconut oil can also be used, but it doesn’t have the coconut flavor coconut butter has. If you cannot find it go ahead and use regular butter. You will loose some of the coconut flavor but, it’s still delicious.
I admit to have never eaten grits – but polenta? Now that is a completely different story – we are actually having some tonight 😉 Thank you for explaining the differences.
That is a wild recipe that I never would have though of. The polenta sounds extra wonderful!
I’m loving this recipe and would love to see how you manage it all in the tiny kitchen!
You totally had me at guava glazed — it sounds wonderful!
I fell in love with grits when I visited a friend in Georgia. I need to make this sometime! I’m glad you’re liking your new tiny kitchen – I’m sure you will get used to it!
I didn’t know that about the difference in grits! I’ve never tried grits so I guess that’s not too surprising, but still – good to know! 🙂
Oh man, I love the idea of the guava glaze! I’m typically a big shrimp and cocktail sauce person. But just thinking about this delicious guava shrimp with those grits is making my mouth water, big time!
This is my ideal meal. I love everything about it! I think it’s time for shrimp and grits for dinner 🙂
Now that’s the way to do shrimp and grits! What a beautiful bowl of flavor.
I am embarrassed to say I have never tried grits. This looks like such a tasty bowl of food.
This is too pretty for words!