Contents of your meal kit:
shrimp
stock base
grits
pepper & onion mix
chipotle-ale poaching liquid
butter
balsamic vinaigrette base
baby romaine
Equipment needed: saucepan with lid, small or medium nonstick skillet with lid, salad bowl
Finishing steps:
- Bring water (see note) to a boil in a saucepan. Add dry stock base and mix to combine. Whisk in grits, reduce heat to low, and allow to simmer, stirring occasionally, about 10-15 min, or until creamy.
- Meanwhile, heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add pepper & onion mix, season with salt & pepper. Cook a few minutes, stirring occasionally, until the onion just begins to turn golden. Add poaching liquid, bring to a boil, simmer for 1-2 minutes to allow the alcohol to evaporate. Add shrimp, bring liquid back to a boil, and cover. Allow to cook for 1-2 minutes, or until cooked to your liking. Add butter in and stir until fully incorporated, and the shrimp is coated in the sauce.
- Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
- Divide grits between plates. Place shrimp on top of grits and drizzle on sauce. Enjoy the salad on the side.
Notes: When recipe calls for water add the following amounts: 2 ½ cups for 2 portions, 4 cups for 4 portions, and 6 cups for 6 portions.