Over the past 7 years, I spent a lot of time traveling to the South and in particular to North Carolina. After just 1 visit I immediately fell in love. I mean how could you not? The people are beyond friendly and helpful, everyone moves at a nice slow pace, it’s quiet, it’s beautiful, the weather is awesome, and most importantly the food is to die for! There is nothing, I MEAN NOTHING as good as Southern Bistro!
If you have followed me for sometime you will immediately be able to tell I like to mix things up, put twists on classics, try new foods, and often times merge cuisines. Call me an old school Southerner, although I live in Chicago J, but I am sucker for shrimp and grits, and in fact I make a pretty dang good one… That is until I made this Teriyaki Shrimp Recipe and Farina Grits. As a chef I am always on the hunt for a well-balanced dish. That can consist of colors in the plating to the perfect flavor combinations and tastes. This Teriyaki Shrimp Recipe and Farina Grits is honestly one of the best combinations of umami, salty and sweet that I have ever tasted. Oh yeah, it’s really easy to make.
Instead of using a traditional corn grit, I changed things up to help authenticate this Asian inspired dish with Bob’s Red Mill® Brown Rice Farina and turned them into grits. Whole grain brown rice is high in protein, iron and fiber. Rice is notoriously easy to digest, making this Bob’s Red Mill Brown Rice Farina perfect for those who have digestive issues and is great for little ones who need something simple, yet nutritious in their tummies.
Add in the delicious farina grits, citrus infused shrimp and sweet teriyaki sauce and you’ve got a serious winner! I only marinated the shrimp for 20 minutes and that was all it needed to get all of that delicious lemon, lime, and orange flavor soaked in. Of course it’s a must to finish with sliced green onions, fresh basil and cilantro leaves for a tasty dish.
The only problem with this dish, is that I didn’t make more 🙂
Honestly the farina provided a much more creamy grit than the corn did, and without cheese. I’m guessing that is because of the nature starch in brown rice. The oversized picture below is for pinning!
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- 1 cup of soy sauce
- 2 cups of water
- 1” inch square chunk of peeled fresh ginger
- ¾ cup of packed light brown sugar
- 4 tablespoons of honey
- 2 tablespoons of cornstarch mixed with 2 tablespoons of water
- 2 sliced fresh leeks
- 3 finely minced cloves of garlic
- 48 ounces of chicken stock
- 2 cups of Bob’s Red Mill® Brown Rice Farina
- 4 ounces of unsalted butter
- 1 teaspoon of sesame oil
- Kosher salt and fresh cracked pepper to taste
- 1 pound of 26/30 raw peeled and deveined tail on shrimp
- juice and zest of 1 orange
- juice and zest of 1 lemon
- juice and zest of 1 lime
- 3 tablespoons of sesame oil
- Kosher salt and fresh cracked pepper to taste
- Sliced green onions, basil and cilantro for garnish
- Teriyaki Sauce: Add the soy, water, ginger, brown sugar and honey to a medium sized pot and bring to a boil. In a separate bowl mix together the cornstarch and water and whisk it into the boiling soy mixture until it becomes thick. Keep warm on low heat.
- Grits: In a large pot on high heat add in the sesame oil and caramelize the leeks and garlic. Once brown add in the chicken stock and bring to a boil.
- Once boiling stir in the farina and turn the heat down to a simmer while constantly stirring until the farina is cooked, about 25 minutes.
- Finish the farina grits with butter, salt and pepper and keep warm.
- Shrimp: Add the shrimp, citruses, and 2 tablespoons of sesame oil to a large bowl and mix. Marinate in the refrigerator for at least 20 minutes.
- Season the shrimp with salt and pepper.
- Next, add 1 tablespoons of sesame oil to a large sauté pan on high heat and in the shrimp and sauté until they are done, about 5 to 6 minutes.
- Serve the shrimp over top of the grits and drizzle on the desired amount of teriyaki sauce and garnish with fresh herbs.