Shrimp Curry & Grits

Serving Size: 3-4 | Prep Time: 20 minutes |  Cook Time: 30 minutes

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Shrimp Curry

Ingredients

• 2 lbs of shrimp; skin removed & de-veined 
• 5-6 medium sized tomatoes; roughly chopped
• ½ white onion; chopped
• 5-6 cloves garlic chopped 
• 1 inch knob ginger; chopped
• 1 tbs ghee
• Optional: 1 serrano or 2 Thai chilies; chopped

Spices

• 1 ½ tsp mustard seed
• 1 ½ tsp fenugreek
• 1 ½ tsp cumin seed
• 5-7 curry leaves; whole
• 1 tsp red chili powder
• 1 tsp turmeric
• 1 tsp salt
• 1 tbs Fijian Masala

Garnish

• ½ lemon; squeezed 
• ¼ cup green onion; diced

Instructions

1. Prepare the ingredients. Set aside
2. Heat kadai pan to medium-high heat. Add ghee
3. Add fenugreek, cumin, mustard seeds, and curry leaf to pan. Stir and cook for 2-3 minutes
4. Add onion, garlic, ginger, and chilies. Cook for 3-4 minutes
5. Add tomatoes. Cover and cook for 5 minutes or until tomatoes have cooked down
6. Add turmeric, red chili powder, Fiji masala, and salt. Mix well
7. Add shrimp and cook until pink
8. Turn off heat and let shrimp sit for 5 minutes before serving
9. Serve shrimp atop of grits and garnish with green onion

Grits

Serving Size: 3-4 | Prep Time: 2 minutes |  Cook Time: 5 minutes

Ingredients

• 2 cups water 
• 1 /1/4 cup coconut milk
• 1 tsp salt 
• 1 cup yellow corn grits 
• 1 tbs ghee 

Instructions

1. Heat medium saucepan. Add water, coconut milk, and salt and bring to a boil
2. Slowly stir in grits into boiling mixture
3. Stir continuously and thoroughly until grits are well mixed
4. Let the pan return to a boil, cover with a lid, and reduce temperature to low. Cook for 4 minutes
5. Add more coconut milk if a creamier consistency is desired 
6. Stir in ghee. Serve immediately 

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We sincerely hope you enjoyed this dish. Take a quick peek at our store for any items you may need to recreate this delicious recipe! 

Cheers,
The Swamy's