Goa, India's smallest state, is one of the country's biggest seafood and drink destination, owing to its coastal location. Goan cuisine is also heavily influenced by its former Portuguese colonizers. This recipe is my interpretation of a Goan dish called “kismur”. It is a type of chutney that's usually made with freshly grated coconut mixed with spices and dehydrated shrimp or fish. Growing up, I didn't enjoy dehydrated seafood as much as I should have and I picked out the shrimp and gobbled up the coconut. I'm much older now, still slightly picky about my seafood, and living in America where I have been introduced to new types of (all-important) food a.k.a grits. I decided to make a kismur with fresh shrimp so I could pair it up with a big bowl of delicious, coconut-y grits. The recipe for the grits I used in my own kitchen was from a Food52 article written by Kenzi Wilbur and titled: Sean Brock's Southern Grits. —Edlyn
shrimp, peeled and deveined (keep tails on)
Juice of 1/4 of a lime
coconut oil, divided
garlic, finely chopped
Thai chili, finely chopped
green onions, chopped into rounds
freshly grated coconut (you can also use frozen coconut)
More salt to taste
Chopped parsley and a wedge of lime, to garnish and serve
Butter, to serve
good quality grits, cooked according to package instructions
Marinate the shrimp with chili powder, turmeric, lime juice and salt and let it sit covered in the fridge for a minimum of 1 hours to a maximum of 6 hours.
Cook the grits, cover and set them on the stove on very low heat while you cook the toppings.
Heat 1 tbsp of coconut oil in a frying pan on medium heat and add the garlic and chilli to it. Stir frequently for about 30 seconds making sure that the ingredients do not burn. Add the green onions next and sauté for about a minute. Next, add the coconut and fry it for about 4-5 minutes or until the coconut browns slightly. Take the frying pan off the heat as soon as this happens and add a pinch of garam masala and salt to taste. Empty the coconut mixture into a bowl and set aside.
Once the shrimp is ready to fry, heat 1 tbsp of coconut oil in a frying pan on medium-high heat. Add the shrimp to the pan. It should sizzle as soon as it touches the pan. Cook for a minute to a minute and a half on one side and turn the shrimp over. Cook for a minute more and take the pan off the heat. Stir the coconut mixture into the pan and toss to coat the shrimp. Place the contents of the pan back into the bowl.
To serve, spoon a heap of grits into a bowl and top with the shrimp and coconut. Serve hot/warm with chopped parsley, a wedge of lime and more butter.