This was a fun meal to make.
THE GRITS
I used white corn grits and heavy cream
1 cup grits to 2 cups of heavy cream. You can use water, milk, alternative milks (almond, cashew, etc.) I was going for an extremely rich taste
As the grits are starting to set-up, add in a couple tablespoons of butter and about 1 cup of cheddar cheese and keep stirring, stirring, stirring.
This will serve 4 or 5 people.
THE SHRIMP
Instead of traditional southern-style shrimp with onions, scallions, garlic, and bacon, I went for more of a Hawaiian style.
3 or 4 large shrimp per person
I made a coating mixture of Gluten Free Panko, finely ground Macadamia Nuts and finely chopped coconut.
I first dipped the shrimp (peeled and deveined) into the egg wash and then coated the shrimp with the coating mixture.
As I coated the shrimp, I put them into the air fryer basket and cooked for about 8 minutes at 350 degrees.
In a large bowl, I scooped in the grits, around the edge, poured in about 2 oz. of Grama’s Sweet Chili Sauce (there are other brands that you can use) and the sprinkled the grits with a little fresh finely chopped parsley. I topped this with 4 of the shrimp.
Good eating!
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