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Shrimp and Grits With Coconut Curry Sauce

(From Our May / June 2010 Newsletter - Auntie Que)

Ingredients

• 1 cups quick grits


• 2 3/4 cups water


• 1/4 teaspoon salt


• 2 tablespoons butter

Coconut Curry Sauce

• 1 small can (8.5 ounces) cream of coconut (sweetened, such as Coco Lopez),


• 1/4 cup fresh lime juice, about 1 medium lime


• 2 teaspoons curry powder


• dash cayenne pepper


• 1/2 teaspoon salt

Shrimp and Remaining Ingredients

• 1 tablespoon olive oil


• 1 1/2 pounds extra large shrimp, tail on


• 1 package (10 ounces) frozen spinach


• 2 tablespoons heavy cream or whipping cream


• paprika, optional

Cook grits with water and salt, following package directions.  Add a little more water if necessary.  Stir butter into the hot grits.  Keep warm while preparing sauce and shrimp.
Put all sauce ingredients in a blender; blend until smooth and well mixed.
Put about 1 tablespoon of the sauce into another bowl with 1 tablespoon olive oil; take shrimp by tails and dip to coat with a little sauce.  Place shrimp on broiler pan; broil about 6 inches from heat until cooked through, turning after a few minutes.
Meanwhile, cook spinach on stovetop or in microwave following package directions; drain.
Stir 2 tablespoons cream into remaining coconut sauce; heat through.
On each serving plate, arrange about 1/4 of the spinach.  Top with a large scoop of the warm grits, then arrange shrimp on and around the grits.  Spoon a small amount of coconut sauce over each portion.  Sprinkle lightly with paprika, if desired.  Serves 4.