This recipe comes together in about 10 minutes…if you don’t count prep time. Which I totally do therefore I just lied to you. Ugh. Don’t you hate the recipes that claim they’re ’10 minute dinners!’ No, they’re not. They never factor in prep time…which is absolutely part of the recipe. So…this meal cooks in about 10 minutes. How’s that?
This is my Thai take on the lowcountry/southern classic, Shrimp and Grits. The idea just came to me awhile ago, out of nowhere, so I typed it into my phone…then forgot about it. Then found it last week. That’s when I’m super thankful to have a crazy brain like mine, the kind that writes and types things down constantly. I get made fun of by my family and friends a lot for being so immediate and vocal with all my thoughts, but if I don’t speak or document them instantly, I will forget them. Simple as that. And thank goodness I typed this one because this right here is GOOD.
It’s stir-fried shrimp and veggies tossed in a thick and creamy peanut sauce served over even creamier coconut grits topped with a mango-avocado relish.
I mean…
(I know.)
(and you’re welcome)
-2 bell peppers (I went with red), sliced
-1 medium onion, sliced
-4 large carrots, peeled and cut on the bias
-(10 oz bag frozen, thawed) sugar snap peas OR a little over 1/2 lb. fresh, trimmed and kept whole
-4 cloves garlic, minced
-1/2 inch piece of fresh ginger, minced (I use my microplane to ‘mince’ both the garlic and ginger)
-1 1/2 lb. large shrimp, peeled and deveined (I prefer the 21/30 count)
In a large skillet on med-high heat, add some canola oil. Once the oil starts to smoke, throw in all your veggies except the garlic and ginger (and sugar snap peas if they’re frozen.)
Season with some kosher salt and allow to brown before tossing. Once the veggies are tender and browned, add in your garlic and ginger (and sugar snaps if you used frozen).
Once that becomes fragrant, push your veggies to the edge of the skillet and add your shrimp to the open space.
In a blender, combine the following…
-1/4 cup peanut butter (I prefer the natural kind, but what I used for this was still cane sugar sweetened)
-1 heaping TB orange marmalade
-3 TB soy sauce (I prefer low sodium)
-1 TB sesame oil
-1 inch fresh ginger root, peeled
-2 TB white wine vinegar (normally I would use seasoned rice vinegar but I was out…seasoned rice vinegar contains sugar so keep that in mind if you decide to use it.)
Blend til smooth.
In a medium saucepan combine the following…
-1 cup quick grits
-1 (13.5 oz) can coconut milk (this is roughly 2 cups…full fat please and not the refrigerated diluted/sweetened kind)
-1 (13.5 oz) can chicken stock (or 2 cups)
-pinches of kosher salt
Bring it to a simmer, whisk to avoid lumps. Keep whisking as it comes up to a boil, then reduce the heat to low and cover. Cook for about 10 minutes covered, or until smooth and soft and creamy, which is the time it takes you to make your stir-fry!
In a small bowl combine the following…
-1 mango, diced
-1 avocado, diced
-1 green onion, minced
-1 lime, zested and juiced
-1 handful of fresh cilantro, minced
-kosher salt to taste
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