Peppery baby arugula is a perfect match for this updated version of shrimp and grits. Fish sauce takes the place of shrimp stock for a big kick of umami.
- Made with 4.5 oz Plenty Baby Arugula
- Serves 4
- Gluten free
- 1 cup grits
- ½ teaspoon sea salt
- 5 ounces shredded sharp cheddar cheese
- 3 tablespoons butter
- 4 tablespoons extra virgin olive oil, divided
- 1 package Plenty baby arugula
- 1 jalapeno seeded, deveined, and finely minced
- 1 clove of garlic, finely minced
- 1 pound peeled and deveined medium to large shrimp
- Smoked paprika
- 1 tablespoon tomato paste
- 1 tablespoon fish sauce
- 1 tablespoon lemon juice
- 1 tablespoon water
- ¼ cup scallions
- Chili flakes for garnish, aleppo or korean chili flakes are great.
For the grits, bring 4 cups of water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Cover and keep warm.
In a medium skillet, heat 2 tablespoons of olive oil over minimum heat and add the arugula and a nice pinch of sea salt. Sweat down the arugula until wilted. Cover and set aside to keep warm. For less dishes, transfer the arugula to a bowl, cover, and use the same skillet to make the shrimp.
Rinse shrimp and pat dry. Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat and add the jalapeno, garlic, smoked paprika and shrimp. Cook until the shrimp turn pink then add the tomato paste, fish sauce, lemon juice, and water. Cook for an additional 3 minutes stirring well to break up the tomato paste and coat the shrimp. The fish sauce is quite salty, but check the shrimp and season with salt to taste.
Portion the grits into 4 shallow bowls and top with arugula. Spoon in the shrimp, garnish with chopped scallions and chili flakes and serve immediately