- 3–5 whole, de-veined, peeled raw shrimp per person
- Sea salt
- MSG (optional)
- 1 cup water or stock
- ⅓ cup plain yogurt
- ½ medium avocado, mashed
- ¼ cup roasted, peeled New Mexico green chile
- 2 teaspoons fresh Mexican lime juice
- ¼ teaspoon salt
- ½ cup 5-minute quick grits
- Cilantro, chopped
- I’itoi onions, chives or equivalent, sliced
- Cotija cheese, lightly smoked if possible
For the sous vide shrimp
Put shrimp in a Cryovac bag with a couple tablespoons of butter, sea salt and MSG to taste (if you roll that way).
Seal, and put in a 135° sous vide for 30 minutes.
While the shrimp are cooking, make the grits
Whisk together yogurt and avocado.
Add all ingredients except grits to a heavy saucepan, whisk together and bring to a boil. Add grits.
Stir constantly until grits reach desired thickness, 5–10 minutes.
Finishing the dish
Remove shrimp from sous vide. They may be served as is, but I like to torch the tips for presentation.
Arrange cooked shrimp on top of grits in a bowl, garnish with cilantro and I’itoi onions. I also add crumbled, lightly smoked cotija cheese. Plain will do, but if you have access to a cold smoker, it’s a lovely touch.