Vadouvan Shrimp and Grits Is a South Indian Take on a Southern Favorite

Cooked cornmeal is ubiquitous from East Africa (where it’s called ugali) to Barbados (where it’s called cou cou and served with flying fish), to Italy (polenta). It’s a global dish, so I was inspired to play with the flavors of a traditional Lowcountry shrimp and grits with the help of the French-Indian spice blend vadouvan. Originating in the French colonial territory Puducherry, in Southern India, vadouvan is a fantastic blend to keep on hand. It has a softer approach to curry with ingredients like dried shallots, bay leaves, and fennel seeds, which add a warm sweetness that compliments the shrimp beautifully. When you use a bit of butter to cook the shrimp, the pan drippings become a fragrant, golden sauce.Smoked mozzarella is used in place of bacon and smoked sausage (which is often thrown into traditional shrimp and grits). It’s infused in the creamy grits to enhance the spices without overpowering the dish. Using both milk and chicken stock also give the grits a silkiness and richness. The shrimp need little else besides the vadouvan and a pinch of salt—the shallots and minced jalapeño are just an added bonus. Vadouvan Shrimp and Grits 4 servings

Ingredients

2 cups milk
2 cups chicken stock
Salt to taste 
Freshly ground black pepper to taste
1 cup stone ground grits
5 tablespoons unsalted butter
1 ½ cups smoked mozzarella, grated
1 pound medium shrimp, peeled and deveined
3 ½ teaspoons vadouvan
3 tablespoons olive oil
1 shallot, minced
1 jalapeño, seeded, deveined and minced
Chopped scallions and parsley or cilantro (for garnish)


Extra Crispy