Coconut shrimp and grits with pineapple curry sauce
SERVES 4
4 servings cooked, hot grits
2–3 tablespoons canola oil
1/2 large onion, chopped medium
4 garlic cloves, minced
1 tablespoon ginger, minced
4 tablespoons curry powder
2 tablespoons fish sauce*
1/2 cup fish stock
1 14-ounce can unsweetened coconut milk
1 tablespoon light brown sugar
1 1/2 pounds raw Carolina shrimp, peeled and deveined
8 ounces pineapple chunks in bite-sized pieces
1/4 cup fresh cilantro leaves, chopped
4 green onions, white and green parts sliced, for garnish
*Fish sauce is lighter and sweeter than soy sauce. As an alternative, a light soy sauce can be substituted.
Prepare your favorite grits according to package instructions; set aside and keep warm. In a wok or large skillet, heat canola oil. Add onion, garlic and ginger, then cook a few minutes over low heat until mixture is aromatic and onion softens, stirring occasionally. Add curry powder; stir and cook for a minute. Add fish sauce, fish stock, coconut milk and brown sugar; stir to combine, and simmer until the brown sugar dissolves. Add shrimp. Shrimp will cook through in about 5 minutes. During the last two minutes of cooking, add pineapple; continue cooking until shrimp are done and pineapple is heated through. Stir in cilantro. Garnish with green onions and serve over grits.
NOTE: The pineapple curry sauce can be made a few hours ahead to allow the flavors to really blend. Heat gently to a simmer, and then add the shrimp.
SALLY KERR-DINEEN, HILTON HEAD ISLAND