Ingredients
Grits:
1 c grits
1 can coconut milk
~3/4 c water
1/2 tsp salt
zest from 1/2 of a lime
Beans:
1 can Cuban style black beans, undrained (I used Trader Joe’s)
Shrimp:
olive oil
1 lg. onion, halved and thinly sliced
1 lb. shrimp
dash of ginger
dash of paprika
dash of salt
dash of oregano
lime juice from ~1 juicy lime
Garnish options:
sliced scallion
sour cream
avocado, chopped
Preparation
Prepare grits: Bring coconut milk and water to boil in saucepan. Add grits and salt, and stir. Turn heat to low and simmer until done, about 5-7 minutes.
Prepare shrimp: Heat oil in saucepan over med-low. Add onion and sauté until caramelized, about 10 min. Remove to a bowl and cover with aluminum foil. Add shrimp to pan with additional oil. Add spices, and sauté briefly, ~2 minutes, until opaque. Deglaze pan with lime juice, scraping up bits stuck to pan. Turn oven off, and return onion to pan with shrimp and cover with lid to keep warm.
Serve grits with warmed black beans and cover with onion and shrimp. Scatter with desired garnish.
