JERK SHRIMP WITH GRITS
Serves 4 to 6
1 tablespoon kosher salt
11/2 teaspoons ground allspice
1 teaspoon brown sugar
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon finely chopped Scotch bonnet chili pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
* This jerk seasoning is a good all-purpose recipe. Make it and keep it on hand for any jerk preparation.
1 cup water
1/8 teaspoon salt
1/4 cup grits
1 pound jumbo shrimp, peeled and deveined
2 tablespoons canola oil
Thinly sliced scallions, for garnish
To make the jerk seasoning, combine all of the ingredients in a small bowl and set aside momentarily.
To make the grits, bring the water and salt to a boil in a medium saucepan over high heat. Add the grits, pouring in a steady stream and stirring constantly. Reduce the heat to medium low, cover, and simmer for about 12 minutes. Remove from the heat, stir, and set aside, covered, to keep warm while preparing the shrimp.
To make the shrimp, toss together the shrimp, oil, and jerk seasoning in a large bowl. Heat a large sauté pan over medium-high heat, add the shrimp, and sauté, tossing frequently, until they just turn pink.
To serve, spoon some grits into 8 to 12 espresso cups, hang a shrimp over the edge of each cup, and garnish with scallions. The dish is equally pleasing served in individual bowls or arranged on a serving platter.
I really like thinking outside of the box, though, and I encourage you to do so, especially when serving new recipes at your own parties.