Coconut Shrimp & Green Curry Grits
A creative twist on a popular Southern favorite. The light, sweet crunch of Mrs. Friday’s® Coconut Shrimp pairs perfectly with mildly spicy, curry-infused grits.
Menu Part
Ingredients
| 24 | Each | Coconut Butterfly Shrimp 16/20 ct. (Item# 057436) |
| 3/4 | Cup | Quick Grits |
| 3 | Cups | Chicken Stock |
| 1 | Cup | Sugar Snap Peas, Bias Cut |
| 1/2 | Cup | White Onion, Julienne |
| 1/2 | Cup | Coconut Milk |
| 2 | Tablespoons | Green Curry Paste |
| 2 | Teaspoons | Fish Sauce |
| 1 | Tablespoon | Oil |
| As Desired | Basil, Garnish |
Directions
- Preheat fryer to 350°F.
- Bring chicken stock to a rolling boil over medium-high heat; stir in grits. Reduce heat to low and cover. Cook 5-7 minutes or until thickened, stirring occasionally. Remove from heat. Stir in 1 tbsp green curry paste.
- Heat a small saucepan over medium flame, add oil and onions, and saute 2-3 minutes to soften. To the pan, stir in coconut milk, fish sauce and remaining tablespoon green curry paste. Simmer sauce over low heat for 5 minutes, stirring occasionally. Stir in snap peas, remove from heat.
- Fry coconut shrimp approximately 3-5 minutes, until medium golden brown and thoroughly cooked.
- To assemble dish: Ladle grits into serving dish. Top with a spoonful of the vegetable and sauce mixture, then with coconut shrimp. Garnish with fresh basil. Serve hot.
