It has been a busy several months and I have not been doing much cooking. When I have been cooking it hasn’t been exactly inspired. Today I had the day off and a few ingredients on hand so I thought I would do a little experimenting. The results were pretty tasty AND I have left over grits to go with breakfast!
Spicy Mango Jerk Shrimp with Coconut Grits
1 lbs Raw Shrimp – cleaned and tails removed
1 tsp to 2 tsp Jerk Seasoning
1 cans lite coconut milk
1 box Grits
Chili Garlic Paste
2 Tbsp Coconut Oil
1 Tbsp Butter
Toss the shrimp in the jerk seasoning and salt to taste. Peel and dice the mango. Heat the oil in the skillet over medium heat and add the shrimp. Cook for 1 minute, shaking pan occasionally. Add half of the can of coconut milk, mango and chili garlic paste (to taste). Simmer for another minute or two until shrimp are cooked through. Remove the shrimp from the sauce and let the sauce continue to simmer and reduce.
Meanwhile cook the grits according to the package directions for two servings, replacing part of the water with the remaining coconut milk. Stir the butter into the grits during the last-minute of cooking.
Once the sauce has reduced and thickened, add the shrimp back into the sauce and stir to combine well. Split the grits between two plates and top with the shrimp and sauce. Enjoy!
Find Your Om Balance – Terri