Honey-Harissa Shrimp and Feta Grits

Ingredients

For the Shrimp:

1 pound peeled and deveined shrimp (I use red shrimp)
½ cup harissa paste
2 tablespoons local honey, plus more for garnish
Juice of 2 limes
¼ cup heavy cream
2 teaspoons ground coriander
1 teaspoon ground cumin
1 tablespoon chopped dill and parsley, plus more for garnish
Small knob of butter
¼ white onion, thinly julienned
3 cloves garlic, smashed and chopped
Salt to taste

For the Grits:

2 cups water
2 cups milk
1 cup stone-ground grits
¼ cup feta, 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.