Mopho's Shrimp and Smoked Paprika Curry over Cheesy Grits

louisianacookin.com

Celesteydes

subheading: For the Curry:

2 tablespoons virgin coconut oil or vegetable oil

1 shallot, minced

3 cloves garlic, minced

2 tablespoons minced fresh ginger

⅓ stalk lemongrass, minced

4 dried shrimp, roughly chopped

1 tablespoon smoked paprika

½ jalapeño, finely diced, or 1 pinch crushed red pepper

24 peeled and deveined jumbo fresh Gulf shrimp, tails left on

3 medium ripe tomatoes, diced

2 cups coconut milk

½ bunch cilantro, chopped (sliced basil may be substituted)

4 dashes Tabasco

Fish sauce, to taste (salt may be substituted)

Fresh lime juice, to taste

Garnish: shaved shallot, shaved Lunchbox peppers, halved marinated grape tomatoes

subheading: For the Grits:

4 cups water

1 cup stone-ground grits

2 tablespoons butter

½ pound shredded pepper Jack cheese

3 cloves roasted garlic, smashed into a paste

Salt, to taste

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