Spanish style Shrimp n’ Grits - 西班牙蒜蝦玉米粥

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Prep time: 10
Cook time: 20 min
Serves: 2 servings

Ingredients:

Shrimp ingredients:

• 1/2 lb of shrimp (I prefer headless, shell-on, deveined)

• 1 tsp of Spanish paprika

• 6 cloves of garlic, sliced thin or minced

• 1 tsp of salt

• 1/3 cup of sherry (I ran out and used dry Marsala)

• 1/2 cup of parsley

• 4 tbsp of avocado oil

Quick “grits” ingredients:

• 1/2 cup masa harina

• 1 and 1/4 cup chicken / vegetable broth (more if needed)

• 1/4 cup of butter

• 1/2 tsp of salt

• (optional) 1/2 cup of grated cheese

Cooking Tools:

• Soup pot to cook grits

• Saute pan to cook shrimp

Directions :

Start with the grits:

1. Heat the pot on medium. Add butter, then stir in the masa harina, coating in butter

2. Add the broth and salt

3. Turn the heat to low and stir constantly so the masa doesn’t stick to the bottom of the pot. Add in more liquid 1/4 cup at a time if it gets too thick

4. Cook for 10-15 minutes, tasting along the way. Turn off the fire and stir in the cheese.

Shrimp:

1. Add oil in the saute pan and heat over medium heat

2. Add in the garlic. Let the garlic fry for 30 seconds before adding paprika.

3. Add in the shrimp, then the sherry/marsala. Flip the shrimp after cooking for 1-2 minutes, and check if it’s opaque and cooked through in another1-2 minutes.

4. Stir in the parsley and serve together with grits!

Cooking Tip:

• This is the perfect fall, winter, or “transitional” season (between winter and spring) recipe when you have frozen shrimp in the freezer and masa harina to use up in the pantry!