• Sonya Patel

BBQ Shrimp Masala with Roasted Red Pepper Grits

Recipe created by Megan Alexander (Chef Megan Catering)

A comforting yet elegant dish perfect for a special family meal. Flavorful bbq shrimp compliments creamy grits for a delicious dish!

Yield: 6 servings

For Shrimp:

2 lbs. 15/20 count raw wild caught shrimp, peeled and deveined

2 Tbsp. PUR Spices Masala Paste

2 cloves garlic, minced

1 Tbsp. Brown Sugar

1 tsp. Smoked paprika

½ tsp. granulated onion

½ tsp. granulated garlic

½ tsp. sea salt

½ tsp. black pepper

2 Tbsp. Olive oil

2 Tbsp. Butter

¼ c. chicken broth

2 Tbsp. Chopped fresh cilantro

For Grits:

1 red pepper

1 ½ parmesan cheese, preferably Parmigiano Reggiano, finely grated (see Note)

1 ½ c. old fashioned grits (not instant)

6 c. water

½ tsp. sea salt

1. Turn oven to broil. Line a baking sheet with foil. Place clean red pepper directly under broiler. Cook until blistery and beginning to blacken, 3-5 minutes. Turn pepper and repeat on all sides. Remove from oven and wrap in foil. Set aside while seasoning shrimp.

2. For shrimp, combine masala paste, garlic, brown sugar, smoked paprika, granulated onion, granulated garlic, salt, and pepper. In a large bowl, pour over shrimp and toss to coat. Set aside.

3. For grits, bring 6 cups water to a brisk boil with ½ tsp. salt. Slowly whisk in grits. Reduce heat to medium low, cover, and cook 15 minutes.

4. Meanwhile, unwrap pepper and peel skin off. Discard. Carefully open pepper (will be steamy!) and remove seeds and stem. Dice into small pieces.

5. Heat a large skillet over medium high heat. Add 2 Tbsp. Olive oil and 2 Tbsp. Butter. Add shrimp in batches so not to crowd the pan. Cook quickly, tossing once or twice, about 3 minutes each side until pink. Set on platter and tent with foil.

6. Deglaze shrimp pan with chicken stock. Allow to reduce slightly and pour hot liquid over shrimp.

7. Add diced pepper and parmesan cheese to grits. Cook a few minutes more.

8. To serve, Scoop approximately 1 cup of grits onto plate. Top with 5-6 shrimp. Garnish with cilantro.

Note: A microplane grater renders a fine, easily dissolved texture. Although Parmigiano Reggiano provides a complementary nutty flavor, any parmesan or even sharp cheddar can be substituted.