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Tikka masala shrimp and grits
Put a spin on your classic shrimp and grits with this flavourful dish. Creamy grits come together with shrimp, flavoured with tikka masala, diced tomatoes, cream, and topped with parsley or coriander. Serve it with fresh green beans and you have the perfect fall meal.
SERVES
4
Ingredients
White Cheddar Grits
- 4 cup chicken stock
- 1 cup coarse (or medium ground) cornmeal
- 1 clove garlic, finely minced
- 1/4 cup whipping cream
- 1 3/4 cup white cheddar cheese, grated
- 3 tbsp butter
- Salt and pepper to taste
Tikka Masala Shrimp
- 1 lb shrimp, cleaned and deveined
- 1 tbsp tikka masala spice
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp olive oil, for cooking
- 1 shallot, minced
- 1 clove garlic, minced
- 1 tbsp fresh ginger, minced
- 1 cup diced tomatoes
- 1/4 cup cream
Directions
For the Grits
- Bring the chicken stock to a gentle boil.
- Add the cornmeal and garlic, then reduce down to a simmer. Allow to cook for 30-35 minutes, stirring regularly.
Cook the Tikka Masala Shrimp
- Mix the shrimp with the spice, salt, pepper, and olive oil. In a saucepan, heat the olive oil over medium low and add the shallot, garlic, and ginger. Sweat for two to three minutes, then increase the heat to high.
- Add the shrimp and cook for one to two minutes, or until just cooked through.
- Remove the shrimp, then add the diced tomatoes and cream. Bring up to a gentle boil, then add back the shrimp to warm through.
To Serve
- Once the grits are finished, season with salt and pepper, take off the heat. Finish with the cream, cheese, and butter. Stir to incorporate and serve right away.
- Sprinkle in some extra tikka masala seasoning if desired on shrimp, then serve on top of the grits.
- Garnish with freshly picked parsley or coriander, and serve with some steamed green beans. Enjoy!
