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The classic, Shrimp and Grits, travels far from New Orleans with the addition of wild mushrooms and fragrant curry powder. Photo credit: Monet Moutrie from Anecdotes & Applecores.
1 cup milk
1 cup water
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt , divided
1/2 cup old-fashioned white grits
4 ounces Fontina cheese, shredded (about 1 1/2 cups)
4 tablespoons olive oil, divided
1/4 cup thinly sliced red onion
3 teaspoons McCormick Gourmet™ Curry Powder, Red , divided
1 pound assorted wild mushrooms, such as shiitake, oyster and cremini, sliced
1/4 cup dry white wine
1 package (6 ounces) baby spinach leaves
1 pound (26 to 30 count) large shrimp, peeled and deveined
Bring milk, water and 1/2 teaspoon of the sea salt to boil in medium saucepan on medium-high heat. Gradually stir in grits. Reduce heat to low; simmer 12 to 15 minutes, stirring constantly. Add cheese; stir until melted and grits are smooth. Keep warm.
Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in 2 teaspoons of the curry powder and remaining 1/2 teaspoon sea salt. Add mushrooms; cook and stir on medium-high heat 2 to 3 minutes. Add wine; cook 5 minutes on medium heat or until reduced by half, stirring occasionally. Remove from heat. Add spinach; stir until just wilted. Remove from skillet. Keep warm.
Heat remaining 2 tablespoons oil in same skillet on medium-high heat. Add shrimp and remaining 1 teaspoon curry powder; cook and stir 2 to 3 minutes or just until shrimp turn pink. To serve, spoon grits onto serving plates. Top with mushroom mixture and shrimp.
(Amount per serving)