This Caribbean take on a Southern favorite has tasty shrimp, creamy coconut grits, and island spices that make the dish taste great. Tropical flavors fill this dish up and make it taste great.
Ingredients: 1 lb shrimp, peeled and deveined. 1 cup stone-ground grits. 2 cups water. 1 cup coconut milk. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 tomato, diced. 1 scotch bonnet pepper, minced optional for heat. 1 tablespoon olive oil. 1 tablespoon Caribbean jerk seasoning. Salt and pepper to taste. 2 tablespoons chopped fresh cilantro for garnish. Lime wedges for serving.
Instructions: In a medium saucepan, bring water and coconut milk to a boil. Slowly stir in grits, reduce heat to low, cover, and simmer for 20-25 minutes or until thickened, stirring occasionally. In a large skillet, heat olive oil over medium heat. Add onion, garlic, bell pepper, tomato, and scotch bonnet pepper. Saut until vegetables are softened, about 5 minutes. Season shrimp with Caribbean jerk seasoning, salt, and pepper. Push vegetables to the side of the skillet and add shrimp. Cook until shrimp are pink and cooked through, about 3-4 minutes per side. Serve shrimp over a bed of coconut grits, garnished with chopped cilantro and lime wedges. Enjoy your Caribbean-inspired shrimp & grits!
Prep Time: 15 minutes
Cook Time: 30 minutes
w g mallett school













