Cuban Beans + Grits With Shrimp

• Grits:
• 1 c grits
• 1 can coconut milk
• ~3/4 c water
• 1/2 tsp salt
• zest from 1/2 of a lime
• Beans:
• 1 can Cuban style black beans, undrained (I used Trader Joe's)
• Shrimp:
• olive oil
• 1 lg. onion, halved and thinly sliced
• 1 lb. shrimp
• dash of ginger
• dash of paprika
• dash of salt
• dash of oregano
• lime juice from ~1 juicy lime
• Garnish options:
• sliced scallion
• sour cream
• avocado, chopped

1. Prepare grits:
2. Bring coconut milk and water to boil in saucepan. Add grits and salt, and stir.
3. Turn heat to low and simmer until done, about 5-7 minutes.
4. Prepare shrimp:
5. Heat oil in saucepan over med-low.
6. Add onion and saute until caramelized, about 10 min.
7. Remove to a bowl and cover with aluminum foil.
8. Add shrimp to pan with additional oil.
9. Add spices, and saute briefly, ~2 minutes, until opaque.
10. Deglaze pan with lime juice, scraping up bits stuck to pan.
11. Turn oven off, and return onion to pan with shrimp and cover with lid to keep warm.
12. Serve grits with warmed black beans and cover with onion and shrimp. Scatter with desired garnish.

grits, grits, coconut milk, water, salt, zest from, beans, cuban style black beans, shrimp, olive oil, onion, shrimp, ginger, paprika, salt, oregano, lime juice from, scallion, sour cream, avocado

Taken from www.epicurious.com/recipes/member/views/cuban-beans-grits-with-shrimp-50046634 (may not work)