Shrimp and Corn Coconut Grits

Step 1

Bring the chicken broth to a simmer, whisk in the grits, and cook until tender, whisking often.

Step 2

Stir in the coconut milk, season with salt and black pepper, and keep warm; add a splash of water if the grits tighten.

Step 3

Cook the shallot, garlic, ginger, and corn in the olive oil until fragrant and the corn is lightly browned.

Step 4

Add the shrimp, red pepper flakes, and a pinch of salt and cook just until the shrimp are pink and curled.

Step 5

Squeeze in the lime juice, then spoon the shrimp mixture over the grits and finish with scallions and cilantro.