Hangover Helper #3: Spicy Coconut Shrimp Grits Recipe

September 21, 2012 11:59 AM EDT | By Anthony Smith
Shrimp and Grits
This Hangover Helper is going to be more hair of the dog than anything we've put out there so far: we're going to be poaching shrimp in beer and Old Bay seasoning, then using grits cooked with coconut water and topped with cheese as the bed for all those bad boys. Extra points if you poach an egg in them as they cook. (Photo: MyRecipes)

This Hangover Helper is going to be more hair of the dog than anything we've put out there so far: we're going to be poaching shrimp in beer and Old Bay seasoning, then using grits cooked with coconut water and topped with cheese as the bed for all those bad boys. Extra points if you poach an egg in them as they cook.

This dish doesn't have to look pretty. In fact, it's so much better when it's nice and messy. But it's full-bodied and surprisingly balanced, and that's good enough for me.

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1. Start those grits.

Let's get those grits going. I like my grits with a ratio of 1 part grits to 4 parts liquid by volume. That liquid can be anything-- from a good stock to salted water. But for this, we're going to be using plain coconut water with a teaspoon of salt as our liquid. Bring that to a boil.

Protip: Use VitaCoco or O.N.E Coconut Water for this. Their sugar content is exactly what you want it to be.

Stir in one cup of regular grits (make sure it's not instant) and reduce the heat to low. Simmer for 30 minutes to 40 minutes, and stir very frequently or your stuff will scorch.

Once they're the consistency you want (I like mine a little on the drier side), add four tablespoons of butter and a cup of your favorite shredded cheese. Jack Cheese works nicely in this recipe, as does a sharp cheddar. Stir until melted.

Preheat the oven to its lowest setting (200 Fahrenheit on most) and put your finished grits in there to keep them warm.

2. Get to that shrimp.

Grab thirty-six ounces of lager, one cup of water, the juice of one lemon, a teaspoon of ground pepper, a teaspoon of salt, and a tablespoon and a half of Old Bay and bring those bad boys to a boil.

Add 1.5 pounds of shrimp, deveined, head and shell still on, and cook for three minutes, or until pink. Remove them from the boil.

3. Serve it up.

Top the grits with the shrimp and drizzle with the poaching liquid. Serve.

There goes your hangover. Garnish it with some scallions if that's what you're in the mood for.



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