Kona Coffee Shrimp and Coconut Grits

Kona Coffee Shrimp and Coconut Grits
Recipe Details
Ingredients

2 pounds 26/30 count peeled and deveined Shrimp

1/2 pound cut crosswise into 1/4" strips Bacon

2 diced Red bell peppers

1 diced Green bell pepper

1 diced Medium onion

4 cloves minced Garlic

1 tablespoon Cajun seasoning

2 teaspoons Sweet Paprika

1 cup Chicken stock

1/2 cup KING'S HAWAIIAN Light Roasted Kona Coffee BBQ Sauce

2 cups Canned Pineapple Chunks

2 tablespoons Fresh lemon juice

5 thinly sliced for garnish Green Onions

Coconut Smoked Gouda Grits: *

2 cups Water

3 cups Chicken stock

1/2 cup Shredded Unsweetened Coconut

1/2 cup Heavy cream

1 cup Quick Grits

4 tablespoons Butter

1 cup Shredded Smoked Gouda

To taste Salt and Black Pepper

Preparation
Step 1
For Shrimp- Chop bacon into 1/4” strips and fry until almost crispy in a large stock pot.
Step 2
Add diced red and green bell pepper, diced onion and minced garlic. Cook until softened, about 8-10 minutes.
Step 3
Stir in Cajun seasoning and paprika. Cook until fragrant- about 2 minutes
Step 4
Add Kona BBQ Sauce and chicken stock. Cook until flavors come together- about 5 minutes.
Step 5
Stir in shrimp and cook until bright pink about 7-8 minutes. Remove from heat and stir in pineapple chunks.
Step 6
For Grits- Add water and chicken stock to a medium saucepan and bring to a boil over high heat.
Step 7
Stir in 1 cup of grits and cook according to package directions.
Step 8
When grits are finished cooking, remove from head and stir in cream, coconut, smoked gouda and butter.
Step 9
Add salt and pepper to taste
Step 10
Place a scoop of grits in small shallow bowl and top with shrimp mixture.
Step 11
Garnish with green onions.
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