Dinner tonight was a Caribbean leaning shrimp and grits. I started with a base of epis, and bloomed spices (paprika, cayenne, thyme, black pepper, onion powder, bay leaves). Then added a can of fire roasted diced tomatoes, a couple dashes of Worcestershire, and salt. This simmered while I shelled the shrimp. I had shrimp stock in the freezer and used a little in the sauce as well (and also in the grits). As the grits were finishing, I added the shrimp to the sauce along with the last of the coconut sauce from last night (we had about a half cup left). BF pronounced it comfort food!
22 Likes
