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.
- 3 cups vegetable broth
- 1 cup dry cornmeal/polenta
- 6oz herb and garlic goat cheese
- 4 tbsp of butter (optional)
- 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:
- Cook Polenta/Cornmeal Grits according to the package, adding cheese at last step.
- Sear the thawed/fresh shrimp in a skillet until pink. Set aside.
Instructions for Shakshuka:
- Heat a skillet to medium heat. Add onion and pepper. Cook until the onion is transparent.
- Add tomatoes and garlic. Stir until warmed through and tomatoes bite-sized.
- Lower heat, add sauce, and seasonings. Stir and simmer for 15 minutes.
Instructions for Assembly:
- 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.
- 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.