Heat over high heat water, chicken stock, butter, and salt in a pot.
Add grits turn heat to medium and allow to cook. Whisking every 5 minutes to ensure no lumps.
Once grits would have absorbed most of the water, turn heat to low and let simmer for 10 to 15 minutes. Add coconut milk for creamy texture
Remove from heat.
Season shrimp with salt, pepper and cayenne.
In a pan preheated to medium high heat, add a drizzle of oil, onions, garlic, and bell peppers. Cook for 5 minutes until softened.
Add tomato paste to pan and cook for an additional 2 minutes.
Add shrimp and stir in creole sauce.
Turn to medium heat and allow to gently bubble for 10 to 12 minutes until shrimp has cooked.
Taste and add seasonings if needed.
Serve atop grits and enjoy!
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