Goa-Style Shrimp And Grits

1. 1

   Marinate the shrimp with chili powder, turmeric, lime juice and salt and let it sit covered in the fridge for a minimum of 1 hours to a maximum of 6 hours.

2. 2

   Cook the grits, cover and set them on the stove on very low heat while you cook the toppings.

3. 3

   Heat 1 tbsp of coconut oil in a frying pan on medium heat and add the garlic and chilli to it. Stir frequently for about 30 seconds making sure that the ingredients do not burn. Add the green onions next and saute for about a minute. Next, add the coconut and fry it for about 4-5 minutes or until the coconut browns slightly. Take the frying pan off the heat as soon as this happens and add a pinch of garam masala and salt to taste. Empty the coconut mixture into a bowl and set aside.

4. 4

   Once the shrimp is ready to fry, heat 1 tbsp of coconut oil in a frying pan on medium-high heat. Add the shrimp to the pan. It should sizzle as soon as it touches the pan. Cook for a minute to a minute and a half on one side and turn the shrimp over. Cook for a minute more and take the pan off the heat. Stir the coconut mixture into the pan and toss to coat the shrimp. Place the contents of the pan back into the bowl.

5. 5

   To serve, spoon a heap of grits into a bowl and top with the shrimp and coconut. Serve hot/warm with chopped parsley, a wedge of lime and more butter.

* Per serving · 4 servings · Values may vary.