- 30 large shrimp (peeled and deveined)
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons unrefined organic red palm oil
- 1 3/4 cup water plus 4 cups water (separated)
- 1 cup pine nuts
- 1 teaspoon unrefined sea salt (plus more to taste)
- 2 cups coarse cornmeal (such as Bob’s Red Mill)
- 1 tablespoon extra virgin olive oil
- 1 organic green bell pepper (finely chopped)
- 1 organic red bell pepper (finely chopped)
- 1 organic yellow bell pepper (finely chopped)
- 1 cup leeks (finely chopped (note: be sure to carefully clean your leeks to remove any traces of sand))
- 2 teaspoons crushed garlic
- 3 tablespoons dry white wine
- Green scallions (for garnish)
- Rinse the peeled and deveined shrimp with cool water and pat very, very dry with paper towels. Coat the shrimp with the red palm oil using your hands and then season with Old Bay Seasoning. Set seasoned shrimp aside.
- Add the pine nuts and 1 3/4 cup water to a high-speed blender (such as a Vitamix) and process on high speed for one full minute, or until mixture is rich and creamy. Transfer 1 1/4 cups of the pine nut “cream” to a medium sized saucepan and reserve the remaining “cream” for later.
- Heat the saucepan with the pine nut “cream” over medium heat, add 4 cups of water and 1 teaspoon salt and bring the liquid to a boil. Slowly stir in the grits. Let liquid return to a boil, lower temperature and cover and cook for about 20 minutes. Keep your eye on the pot and add more water, 3 tablespoons at a time, if necessary. Remove saucepan from the stovetop and cover grits to keep warm.
- In a large skillet, heat the oil over medium heat; add the three bell peppers, leeks and garlic; saute for 6 to 7 minutes, or until vegetables soften, but are still firm. Season with salt to taste.
- Turn the skillet to medium-high, push the vegetables to the sides of the skillet and add the seasoned shrimp. Sear shrimp briefly on each side, turning only once, until pink and cooked through (Note: be careful not to overcook the shrimp!)
- To the skillet, add the wine and reserved 1/4 cup pine nut cream, cook for about 2 minutes, or until sauce thickens just a bit and all of the vegetables and shrimp are coated.
- Serve shrimp and vegetables alongside or on top of the grits. Eat at once.