Oaklander and “Top Chef Junior” finalist shares her Curtis Stone-approved spicy shrimp-and-grits.
1 pound jumbo shrimp, peeled and deveined“FLAVOR+US” is a celebration of global dishes by “Top Chef Junior” finalist Rahanna Bisseret Martinez of Oakland. 1 bunch Swiss chard, stemmed and cut crosswise into 1-inch stripsMake the grits: In a stockpot or large cast-iron pot, combine the grits and 6 cups of water and bring to a boil over high heat. Decrease the heat to medium or medium-low, whichever keeps a light simmer and not a boil, and let cook for 1 hour.
Meanwhile, marinate the shrimp: In a blender, combine the onion, garlic, jalapeños and 1⁄4 cup olive oil and process until smooth. Pour the sauce into a medium bowl, add the shrimp and stir to coat. Refrigerate until it is time to cook the shrimp. Make the chard: Heat a skillet over low heat and add the oil, garlic and chard leaves and season with salt. Cook, stirring, until the chard begins to wilt, about 2 minutes. Cover the skillet with a lid and remove from the heat, which will allow the chard to continue wilting.
Once the grits have been cooking for 1 hour, add the milk and butter and season with salt. Stir, cover the pot, and let sit off the heat for 10 minutes. Now, finish the shrimp: Place a large cast-iron skillet over medium heat and add the remaining 2 tablespoons olive oil. Remove the bowl of shrimp from the fridge. Once the skillet is heated, lift each shrimp with tongs, let some sauce drip back into the bowl, and place into the skillet. Cook for about 2 minutes on each side, until pink and just starting to curl. You may need to brown the shrimp in two batches, depending on the size of your skillet.
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