Honey-Harissa Shrimp and Feta Grits

August 30, 2024

Ingredients

1 poundpeeled and deveined shrimp (I use red shrimp)

½ cupharissa paste

2 tablespoonslocal honey, plus more for garnish

Juice of 2 limes

¼ cupheavy cream

2 teaspoonsground coriander

1 teaspoonground cumin

1 tablespoonchopped dill and parsley, plus more for garnish

Small knob of butter

¼white onion, thinly julienned

3cloves garlic, smashed and chopped

Salt to taste

2 cupswater

2 cupsmilk

1 cupstone-ground grits

¼ cupfeta, plus more for garnish

Salt and white pepper to taste

Preparation

1. For the shrimp, combine all ingredients except butter, onion and garlic and marinate for 30 minutes or so.

2. While shrimp is marinating, cook grits. Combine milk, water and salt and white pepper into a medium heavy-bottomed pot. Bring to almost a boil and whisk in grits. Make sure there are no clumps and everything is evenly incorporated. Bring to a slight boil and reduce to a simmer. Cook grits until tender, 15–20 minutes, then whisk in feta and allow to melt. Taste and adjust seasoning.

3. Meanwhile, heat a small knob of butter in a saucepan and cook onion until translucent, then add garlic and cook until fragrant, all over medium-low heat. Add shrimp and all marinating ingredients to the pan and cook until shrimp are cooked through and sauce has reduced, around 8–10 minutes.

4. Place grits into a bowl or on a plate and top with shrimp and sauce. Garnish with parsley, dill and crumbled feta. Drizzle with honey and crispy chickpeas, if desired.