Laksa Shrimp and Grits
Shrimp and grits inspired Laksa, a spicy Malaysian coconut stew. The grits are cooked in coconut milk and topped with shrimp in a homemade laksa paste.
Servings: 3 people
Ingredients
Paste
- 4 cloves garlic
- 2 tablespoons chopped turmeric
- 1/4 cup chopped ginger
- 2 tablespoons chopped lemongrass 4 stalks, tender center only
- 10 cashews
- 2 shallots chopped
- 1 tablespoon dried chili flakes
- 1 teaspoon coriander
- 1 teaspoon shrimp paste
- 1 tablespoon fish sauce
- 2 tablespoons vegetable Oil
Grits
- 2 cans coconut milk refrigerated
- 3/4 cup coarse cornmeal
- salt
- fish sauce
- rice vinegar
- 1 lime
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1 cup chicken stock plus more for the grits
Shrimp
- 1 pound large shrimp head on optional
- mint leaves
- cilantro leaves
- bean sprouts
Instructions
- Put all the paste ingredients in the food processor and process until smooth.
- Put one of the cans of coconut milk in the fridge for a bit and then open it and scoop the coconut cream from the top of the can. Set aside.
- Heat the coconut milk from both cans in a pot and once simmering whisk in the cornmeal. Continue to whisk and add a little salt, fish sauce, and vinegar to your personal taste. Turn to low and simmer, whisking often, for about 30 to 45 minutes until tender, adding a little stock if it gets too dry.
- Stir in the herbs and the lime juice and set aside.
- In a large frying pan, cook the paste with a little oil on medium heat. Cook about 10 minutes until it darkens in color and you notice the oil separating from the paste.
- Add in the coconut cream and cook 3 minutes. Add in the chicken stock and cook another 5 minutes.
- Add in the shrimp and cook until done, about 3 minutes per side. Remove from heat.
- Put the grits down on the plate first, then top with a few shrimps and some of the sauce. Top with more herbs and the bean sprouts.