This is how I make this dish, but there are myriad paths to the same destination. I really like the circulator for shell fish as I find the texture superior, but grilled or sautéed shrimp will work just fine.
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.
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.
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.
Copyright ©2024 Edible Phoenix. All rights reserved
