Kona Coffee Shrimp and Coconut Grits

Kona Coffee Shrimp and Coconut Grits

Prep: 15 Minutes Cook: 45 Minutes Serves: 6 Submitted by:


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


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.