Local influencer, Kasim Hardaway, shares a recipe that he created with his southern roots in mind. Enjoy!
Reddened Shrimp and Green Grits
Ingredients For Grits
1 1/2 cups whole milk
2 1/2 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grits
1/2 bunch of fresh cilantro
One 4-ounce can diced green chiles
1/2 cup green onions, chopped
2 tablespoons unsalted butter
1/4 cup parmesan cheese, grated
Preparation for Grits
Combine milk and water in a pot; bring to a simmer over medium-high heat. Mix in the salt and pepper. Rapidly whisk mixture while pouring grits in slowly and whisking continuously until they’re very smooth, with no lumps — this is key to good grits.
Turn heat down to medium-low, whisking regularly, so grits don’t stick to the pot.
Combine cilantro, green chiles, avocado and green onions in a food processor and pulse for 30 seconds or until everything is finely chopped.
When the grits have cooked through and thickened, remove the pot from the burner and whisk in the green mixture. Once the green mixture is evenly dispersed, add butter and whisk again. Whisk in parmesan cheese. Serve hot.
Ingredients for Shrimp
1 1/2 pounds large shrimp, peeled
5 teaspoons Sazon — available at Price Chopper on Mission Road
2 teaspoons grapeseed oil
Preparation for Shrimp
Devein shrimp, rinse under cold water and pat dry. Place shrimp in bowl . Sprinkle Sazon over shrimp and rub together to coat all shrimp evenly.
Heat 1 teaspoon of oil in skillet over medium-high heat. Place half of the shrimp in the skillet. Cook for two to three minutes then flip using tongs. Cook for an additional two to three minutes on the other side or until shrimp is no longer opaque.
Transfer cooked shrimp to a plate. Repeat with the second batch of shrimp and remaining oil. Lightly sprinkle shrimp with salt to taste. Serve over grits.
Follow Kasim in Instagram @kasimjhardaway or kasimhardaway.com