My friends Mike and Laura recently gave me a delightfully foodie souvenir from their recent trip to Australia: a jar of Henry Langdon’s Sea Salt Rub, with coriander, chilli [sic], and kaffir lime. My mind immediately started racing, trying to land upon the perfect recipe.
While lounging out by the pool today, I told my neighbor Johnny that I was considering using it to make baked chicken and rice, but he suggested I use shrimp instead, which led to the epiphany: shrimp and grits (and chicken).
This recipe took me 30 minutes, dirtied exactly three bowls/pans, and was out-of-this-world delicious. Proof that four minds are better than one.
2 cups fresh or frozen shrimp
6 chicken tenders (or breasts cut lengthwise into three)
1 Tbsp olive oil
1/3 cup Henry Landgon’s Sea Salt Rub: Coriander, Chilli, and Kaffir Lime or, for those of you not in Australia, a mixture of same in roughly equal parts, including: sea salt flakes, red pepper flakes, dried coriander, garlic powder, black pepper, ground ginger, and ground kaffir lime leaves
~2 cups prepared grits (I suggest using my Horseradish Cheese Grits recipe, as I did here)
1. Preheat oven to 325°. Pour olive oil in a baking dish, then stir in shrimp and chicken until well-coated. Pour in salt rub mixture and stir until all pieces of meat are evenly coated in herbs and spices.
2. Cook for approximately 25 minutes. Meanwhile, prepare your grits and leave them thickening over low heat, keeping the cheese, butter, and horseradish to the side.
3. After 25 minutes, turn oven to broil. Fold butter, horseradish, and cheese into grits (as per recipe).
4. Spoon out grits onto the center of two large plates. Remove shrimp and chicken from oven and artfully arrange the pieces evenly over the grits. Sprinkle with leftover cheese and dust with a little more freshly ground black pepper. Serve immediately.