It is good for my soul to create. Here is my latest favorite original recipe: Shakshuka Shrimp and Grits! It’s a middle eastern dish turned into a southern comfort casserole.

Shakshuka is a middle eastern dish. It’s a little spice and a little sass that leaves you with full-bodied flavor and full-belly satisfaction. 

Shrimp and Grits is a southern classic. It has all the fat content you would expect from a keto diet and all the comfort carbs to sustain you through a hot summer. 

This recipe is kind to kid-interruptions and has a forgiving cooking process. For this dish, I prep the grits and shakshuka a day or two before. On the day of, I cook the shrimp, assemble, and bake. Easy peasy like easy-peel shrimp.

Polenta/Grits Ingredients:

  • 3 cups vegetable broth
  • 1 cup dry cornmeal/polenta
  • 6oz herb and garlic goat cheese
  • 4 tbsp of butter (optional)

Shakshuka Ingredients: 

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 1 large poblano pepper, chopped
  • 28 oz can of diced tomatoes
  • 4 garlic cloves
  • 2 tbsp tomato sauce
  • 1 tsp paprika
  • .5 tsp red pepper is
  • 1 tsp cumin
  • Salt to taste

Instructions for Shrimp and Grits:

  1. Cook Polenta/Cornmeal Grits according to the package, adding cheese at last step. 
  2. Sear the thawed/fresh shrimp in a skillet until pink. Set aside.

Instructions for Shakshuka:

  1. Heat a skillet to medium heat. Add onion and pepper. Cook until the onion is transparent.
  2. Add tomatoes and garlic. Stir until warmed through and tomatoes bite-sized. 
  3. Lower heat, add sauce, and seasonings. Stir and simmer for 15 minutes. 

Instructions for Assembly:

  1. Layer polenta in a casserole dish or dutch oven. Layer Shakshuka on grits. Next, layer the shrimp on top. Bake uncovered until everything is warmed through. 

Notes: 

  • To make this dish vegan, substitute coconut cream for goat cheese and omit the shrimp. 
  • To make this dish vegetarian, substitute the shrimp for fried eggs, like traditional shakshuka.
  • To make this dish extra fattening, cook the shrimp in bacon grease, double the amount of cheese and butter, and serve with bacon crumbles on top. 

Buen provecho!

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