Before you go ahead and close your browser, no you did not make your way onto a treif blog, everything on here is still kosher! I can’t get over how real those shrimp look, can you?
So to be honest, I’m not really one for kosherizing treif dishes. Like I don’t do cheeseburgers with fake cheese or buttermilk fried chicken with soy milk. It’s just not my thing. But when I saw a package of grits at Shoprite last week, I just had to buy it. I’m a big fan of farina (the wheat version of grits, which are made from corn) and I love all things corn, so I was intrigued. I also mistakenly bought a package of mock shrimp instead of mock crab (we are obsessed with this kani salad in this house) so that’s how this kosher version of shrimp and grits came to be.
Now shrimp and grits is real Southern comfort food, and definitely more of a winter dish than a summer one – so I incorporated some fresh corn and a basil pistou to cut through the heaviness and lighten things up. A squeeze of lime in the creamy cheddar grits also goes a long way.
So, for an anti-tofu, real-food person, I have to be honest and say that the shrimp tasted amazing, but was definitely on the rubbery side. When I made this in my Instagram story, many readers suggested butterflying the shrimp by cutting it in half lengthwise, so I’ve made that suggestion below. But honestly, when I make this again, I’m just going to use kani (mock crab) since we are huge fans of that in this house (and ironically one of my readers messaged me that her dad, who is not religious, ate kani at her house and said it tasted just like shrimp!).
I’m stoked that I managed to plate this up all pretty for a blog post for you guys, its been great having a break, but I’ve missed posting!
Kosher Shrimp & Grits
Mock Shrimp:
1 1/2 tbsp butter
2 cloves garlic
10.5oz. pkg surimi shrimp, cut in half lengthwise
1 tsp old bay seasoning
1/2 tsp smoked paprika
kosher salt, to taste
Heat the butter over medium heat and add the garlic. Saute until fragrant. Add the shrimp and spices and saute until coated and heated through.
VARIATION: You may use kani (mock crab) or firm white fish, such as cod or halibut instead of the shrimp. For cod, dice into chunks and saute until cooked through.
Corn:
1 tbsp butter
Corn from 3 cobs
salt and pepper, to taste
Melt butter over medium heat and add the corn. Saute until tender and season with salt and pepper.
Basil Pistou:
1 bunch basil
1/3 c olive oil
1 clove garlic
salt and pepper, to taste
Add all the ingredients to a food processor or blender and blend until smooth.
Grits:
1 c quick 5 minute grits
4 cups vegetable stock
salt and pepper, to taste
1 cup grated cheddar cheese
1/2 c half and half or heavy cream
Juice of half lime
Prepare the grits last, right before serving. Bring the stock up to a boil, reduce the heat to medium and and slowly stir in the grits. Cook for 5-7 minutes, stirring constantly. Remove from the heat and stir in the cream, cheddar and lime juice. Season, to taste, with salt and pepper.
To assemble the shrimp and grits, divide the grits between 6 bowls and top with fresh corn, basil pistou and shrimp. Serve immediately.
Other Fish Dishes:
kani salad
spicy tuna melt twice baked potatoes
tuna pasta salad
fish tacos