Shrimp Creole with Coconut Grits

Ingredients

• about 450 g Shrimp
• 1 medium Onion
• 1 medium Bell Pepper
• 1 stalk Celery
• 3 cloves Garlic
• 2 tsp Creole Seasoning
• about 400 g Diced Tomatoes
• 2 tbsp Tomato Paste
• 1/2 cup Chicken Broth
• 1 can Coconut Milk
• 1 cup Grits
• 3 cups Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Peel and devein the about 450 g of shrimp. Finely dice the 1 medium onion, 1 medium bell pepper, and 1 stalk of celery. Mince the 3 cloves of garlic.
2. 2In a 30.48 cm skillet over medium-high heat (190.6°C / 190°C), add the diced onion, bell pepper, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. 3Add the minced garlic and 2 tsp of Creole seasoning to the skillet. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the about 400 g of diced tomatoes, 2 tbsp of tomato paste, and 1/2 cup of chicken broth. Bring the mixture to a simmer, then reduce the heat to medium-low (162.8°C / 160°C). Cook, uncovered, for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5Add the peeled and deveined about 450 g of shrimp to the simmering sauce. Cook until the shrimp are pink and opaque and reach an internal temperature of 63°C, about 3-5 minutes.
6. 6While the shrimp is cooking, in a medium saucepan, bring the 3 cups of water to a rolling boil over high heat (100°C / 100°C). Gradually whisk in the 1 cup of grits to prevent lumps. Reduce the heat to low (93.33°C / 93°C), cover, and cook, whisking occasionally, until the grits are tender and creamy, about 20-25 minutes.
7. 7Stir the 1 can of coconut milk into the cooked grits until fully combined and creamy. Keep warm over very low heat.
8. 8Serve the Shrimp Creole mixture spooned over the creamy coconut grits.

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