Chile shrimp with the creamiest coconut grits from The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients (page 165) by Scott Mowbray and Ann Taylor Pittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on August 02, 2025

    Amazing recipe and my favorite shrimp and grits recipe. I cooked my grits on the lowest setting of my gas stove to ensure they didn’t stick to the pot.

  • SheilaS on April 10, 2024

    I never would have thought to cook grits with lemongrass and coconut milk but it's a brilliant idea. Add the quick marinade for the shrimp and this is a quick and delicious meal. Just add a simple steamed veg - I used sugar snaps.

  • bernalgirl on April 02, 2024

    This is absolutely delicious and comes together pretty quickly. The only change made was substituting Burlap & Barrel lemongrass for a stalk, and garnishing with pickled onions instead of scallions, which adding great balance. The recommended amount of sambal olek results in a nicely spicy dish for those accustomed to chile heat.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.