Kosher Shrimp & Grits

Written by chanie on July 19th, 2017

Before you go ahead and close your browser, no you did not make your way onto a treif blog, everything on here is still kosher! I can’t get over how real those shrimp look, can you?

So to be honest, I’m not really one for kosherizing treif dishes. Like I don’t do cheeseburgers with fake cheese or buttermilk fried chicken with soy milk. It’s just not my thing. But when I saw a package of grits at Shoprite last week, I just had to buy it. I’m a big fan of farina (the wheat version of grits, which are made from corn) and I love all things corn, so I was intrigued. I also mistakenly bought a package of mock shrimp instead of mock crab (we are obsessed with this kani salad in this house) so that’s how this kosher version of shrimp and grits came to be.

Now shrimp and grits is real Southern comfort food, and definitely more of a winter dish than a summer one – so I incorporated some fresh corn and a basil pistou to cut through the heaviness and lighten things up. A squeeze of lime in the creamy cheddar grits also goes a long way.

So, for an anti-tofu, real-food person, I have to be honest and say that the shrimp tasted amazing, but was definitely on the rubbery side. When I made this in my Instagram story, many readers suggested butterflying the shrimp by cutting it in half lengthwise, so I’ve made that suggestion below. But honestly, when I make this again, I’m just going to use kani (mock crab) since we are huge fans of that in this house (and ironically one of my readers messaged me that her dad, who is not religious, ate kani at her house and said it tasted just like shrimp!).

I’m stoked that I managed to plate this up all pretty for a blog post for you guys, its been great having a break, but I’ve missed posting!

 

Other Fish Dishes:

kani salad
spicy tuna melt twice baked potatoes
tuna pasta salad
fish tacos

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9 Comments so far ↓

  1. Beverly Berger says:

    Something new for the 9 days. 😀😋

  2. Leah Lipszyc says:

    There’s another variation Chanie — buy smelts and batter fry them. Not the texture, but good!

  3. Leah Lipszyc says:

    Steer me to good COLD Shabbos food please?

  4. MK says:

    I love the grits alone. I didn’t have the fish so I just try to grits and never thought of preparing it that way really good

  5. Maria says:

    Old Bay seasoning makes everything better, right?!?! This looks really good. I have the hardest time making surimi-shrimp non-rubbery, but yes, mock crab (or “krab” as we call it on the West Coast) seems like an easier fix – especially the pre-cooked version. Good call;)

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