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Ingredients
  • subheading: Shrimp and Tomato Stew:
  • 1 cup olive oil
  • 10 large shrimp, peeled and deveined, shells reserved
  • 1 medium red bell pepper, sliced, core reserved
  • 1 teaspoon small diced garlic
  • 1 teaspoon small diced fresh ginger
  • 1 teaspoon small diced shallots
  • ⅓ cup white wine
  • 1 tablespoon fish sauce
  • 10 ounces crushed tomatoes
  • ⅓ cup fish stock
  • 1 teaspoon Berbere spice
  • Kosher salt and freshly ground black pepper
  • ⅓ cup (5 generous tablespoons) unsalted butter
  • 1 tablespoon maple syrup
  • 1 tablespoon tamari
  • Juice and zest of 1 lemon
  • subheading: Grits:
  • 2 corn tortillas
  • 2 cups whole milk
  • 1 cup fresh corn kernels
  • ⅓ cup (5 generous tablespoons) unsalted butter, or more as needed
  • 8 ounces stone-ground grits (corn or rice grits are okay)
  • 1 cup grated Parmesan
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • ⅓ cup diced scallions, plus more for serving
  • Chopped fresh parsley, for serving
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