Linda’s posterous

Serves 2 

1 cup grits

3 cups chicken stock

1 tbsp red curry paste

1 tbsp canola oil

12 oz coconut milk

2 tbsp lime juice

1 tbsp fish sauce

1 onion, sliced

1 red pepper, sliced

1 lb shrimp, peeled and de-veined

Salt and pepper to taste

Sriracha to taste 

Heat red curry paste in pan with oil.  Add coconut milk, fish sauce, and lime juice.  Bring to a boil and simmer for 5 minutes. Reserve half of mixture for shrimp topping.  Bring remaining sauce to a boil with 2 cups of stock.  Whisk in grits.  Gradually add in remaining stock, as needed.  Cover pan.  Grits will splatter when cooking.  Cook to grit manufacturer's time recommendation. 

In a separate pan, sauté shrimp, onions, and red peppers until done.  Add reserved sauce, and pour over bowl of cooked grits.