AP Studios / RECIPE: Creamy Grits with Chile Lime Shrimp & Chive Cream

07.13.2014

As the head chef/owner of one of Seattle’s top restaurants, CRUSH, and winner of “Best Chef: Northwest” at the 2010 James Beard Awards, let’s just say Chef Jason Wilson knows how to do dinner.  In Volume 6 of Darigold’s FRESH Magazine, Wilson shares some of his signature CRUSH recipes, including his Creamy Grits with Chile Lime Shrimp & Chive Cream.  Want to get FRESH?  Order your copy at Darigold.com for more stories, recipes and pages of stunning photography by AP Studios’ own E.J. Armstrong.

“There’s something very satisfying and indulgent about feeding people.” – Chef Jason Wilson, FRESH Magazine, Volume 6

grits and prawns

 

Creamy Grits with Chile Lime Shrimp & Chive Cream

1 Tablespoon extra virgin olive oil

1 Teaspoon smoked paprika

3 Teaspoons kosher salt, divided

1 Teaspoon black pepper

1 Teaspoon chile flakes

16 Large prawns, peeled, deveined and rinsed

4 Cups Darigold whole milk

2 Cups vegetable stock

1 Cup white grits or coarse polenta

1 Cup Darigold sour cream

2 Tablespoon chopped chives

2 Tablespoons Darigold butter

1 Tablespoon seeded and chopped jalapenos

1 Teaspoon chopped garlic

1 Tablespoon fresh lime juice

8 Lime wedges

 

Combine the olive oil, paprika, 1 teaspoon kosher salt, black pepper and chile flakes in a medium-size bowl.  Toss with prawns and refrigerate for 1 hour.  Meanwhile, combine the milk and vegetable stock with a teaspoon of salt in a large saucepan.  Bring to boil over medium-high heat.  Whisk in the grits and stir continuously for 6 minutes.  Turn heat to low and stir occasionally for 20 minutes, or until liquid is absorbed and mixture thickens.

Meanwhile, combine sour cream and chives with 1 teaspoon of salt in a small bowl and reserve for garnish.  Melt the butter in a separate saute pan, add jalapenos and garlic, and cook until vegetables are soft (1-2 minutes).  Add prawns and lime juice and saute for 5 minutes on medium-high heat.  Plate the shrimp on top of the grits and garnish with lime wedges and the chive sour cream.  Makes 4 servings.

 

About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist or see more of her photography here.


Posted By: AP Studios
« | »


View Comments

Join The Conversation

 

— required *

— required *