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Shrimp & Grits

This delicious shrimp and grits recipe was provided compliments of world famous Chef Chai of Chai's Island Bistro, Dining Out with Chai & Singha Thai Restaurant.

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Prep Time: 30 | Cook Time: 30 | Ready In: 60
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•1.5 cups grits
•7 pieces U15 shrimp, p & d, tail on
•½ cup star anise – cardamom spice blend
•½ up lemongrass curry gravy
•3 pieces plantain, ripe, caramelized
•1ounce escaveche vegetables

•2tbsp olive oil
•1each white onion, medium dice
•10 each garlic cloves, smashed
•2 cups  ginger, peeled, sliced
•4 eachlemongrass stalks, smashed
•¾cup elery root ( or 6 celery stalks, blanched )
•½ cup Chinese parsley, roots and stems only
•1.5 tsp coriander seed powder
•1each poblano pepper
•½ tbsp  ancho chile powder
•3  tbsp salt, kosher
•4 each tomatoes, vine ripened, rough chop
•1 cup coconut milk
•1  cup water

•1/2 lb brown onion, julienne
•¼  lb yellow bell pepper, julienne
•¼  lb red bell pepper, julienne
•¼  lb poblano pepper, julienne
•1 cup thai sweet chili sauce
•1 cup rice vinegar

•1each  plantain, slice on the bias

Saute plantain’s until brown and caramelized.

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Cooking Process:

Coat shrimp with spice blend. Saute until cooked ¾ way through.

Cook 1 lb Quaker Quick Grits according to label instructions. Chicken or vegetable stock may be substituted instead of water.

In a sauté pan, toast ½ cup each of star anise and cardamom. Let cool. Grind to a powder blend using a spice grinder.

Heat olive oil in a large skillet on a medium high heat. Add the onions, garlic, ginger and lemongrass. Saute until the mixture begins to brown. Add the remaining ingredients. Bring to a simmer and let cook for 20 minutes. Blend with a hand blender and strain using a fine sieve. Recipe yields approx. 10 cups.

Add all the ingredients to a mixing bowl. Mix well until onion’s and peppers are thoroughly coated with the liquid ingredients. Transfer to a plastic Ziploc bag. Marinate for 1 day.

how to serve:

Ladle grits in a bowl. Pour the gravy around the outer part of the bowl. Spread shrimp around the bowl standing up and with the tail pointing to the outside of the bowl. Put the 3 pieces of plantain between the shrimp, divided evenly. Garnish with the escaveche vegetables.

Nutritional Information:

keywords: chef chai, shrimp, grits, lemongrass, curry

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Reviewed on: Sep 12, 2012 By