Recipes

Pairs Well With

• Chardonnay

Serves 4

Ingredients

For the Californian Grits:

2 cups instant couscous

2 cups boiling water

1 12 oz can of corn, strained

1 tbsp powdered chicken stock

2 tsp salted butter

1/4 cup chopped cilantro or parsley if you don’t like cilantro

1/4 cup shredded parmesan or asiago cheese

4 tbsp chopped green onions

1 cup washed and shredded collard greens or spinach

For the Shrimp:

14 medium-large tiger shrimp peeled and deveined

3 tbsp butter

1 tbsp chopped garlic

2 tbsp Sriracha hot sauce

1 tbsp lime juice

Garnish: 1 small bunch of pea shoot tendrils

Preparation

Place the couscous, corn, butter, and chicken stock into a blender or food processor. Then pour the boiling water over mixture. Mix well with a wooden spoon ensuring all the water covers the ingredients. Let stand for 2 to 3 min or until the couscous has expanded.

Next put the lid on the blender and blend or process until smooth. Taste to make sure the couscous isn't gritty and if it is, add 1 or 2 more oz of boiling water and blend some more.

In a large bowl place, add the cilantro and shredded collard greens or spinach then pour the warm couscous mixture over and mix until fully combined.

Melt the butter in a frying pan on medium heat till pan is hot and butter melted. Add remaining ingredients and cook for about 5 to 7 min depending on size of shrimp or until the shrimp are fully cooked a nice bright orange color. Set pan aside off the heat.

Place an equal amount of the “Californian Grits”, (couscous mixture) into the center of each plate. Place your pea tendrils on top of grits followed by hot shrimp. Finish with green onions and more parmesan cheese sprinkled over all and serve.

Recipe courtesy of Discover CA Wines