What you need:
- Blackened shrimp and mango sauce: (substitute shrimp for fish, lobster tails, chicken or tofu)
- ½ lb – 1 lb of Shrimp
- 3-4 tbs of Mango & Co
- 2 tbs of Best of the West
- 1-2 tsp of Smoked Paprika
- 3-4 tbsp of Olive oil
- ½ cup of Heavy cream
- ½ of a small white onion
- 3-4 whole mini sweet peppers
Grits:
- ½ cup of grits
- 2 cups of chicken broth ( 1 can or plastic jug)
- ½ cup of water
- 1 cup of whole milk
- Choice of cheese ( optional)
What to do:
Shrimp:
- Clean shrimp, remove shell and devein
- Season with BOTW and paprika and set aside
Mango sauce:
- Cut up small white onion into thinly sliced pieces
- Cut up mini sweet peppers into nickel size cubes
- In a medium skillet pan, add oil to pan on medium to high heat, add cut-up peppers and sliced onions to pot
- Turn heat down to medium, and let fry for 10 mins
- Once cooked to your satisfaction, add Mango and Co, Best of the West and ½ cup of heavy cream
- Mix thoroughly and bring to a boil for about 8-10 minutes, until thick
Grits:
- In a medium size pot, bring chicken broth, milk, water and salt to a boil (watch closely so it doesn’t boil over)
- Slowly stir in the grits and stir continuously until the grits are well mixed
- Bring the pot to a boil, reduce heat to low, cover with a fitted lid and simmer for about 28 to 30 minutes
- Be sure to stir occasionally to prevent the grits from sticking on the bottom (add more water if necessary)
- Once done, the grits should have a smooth consistency similar to cream of wheat
- Stir in the butter and choice of cheese (optional)
- Remove the grits from the heat and keep warm
Shrimp:
- Lightly oil skillet pan on medium heat, add shrimp and cook for 5-8 mins.
Plate grits, add mango sauce, top with shrimp, garnish and lightly squeeze whole lime and enjoy!
