Berbere Shrimp & Grits with Fish Sauce Tomato Gravy

Berbere-seasoned shrimp, creamy cheddar grits, and a rich tomato gravy come together in this comforting dish. A splash of Third Coast Superior Méthode de Saignée Fish Sauce adds savory depth to both the shrimp and the gravy.

Serves 4 · Prep: 15 minutes · Cook: about 1 hour

Ingredients

For the cheddar grits

• 1 cup stone-ground grits

• 2 cups chicken stock

• 2 cups whole or 2% milk

• 2 tablespoons butter

• ½ to ¾ cup shredded sharp cheddar

• Salt, to taste

For the shrimp

• 1 pound large raw shrimp, peeled and deveined

• 1 to 1½ teaspoons berbere

• 1 teaspoon Third Coast Superior Méthode de Saignée Fish Sauce

• 1 tablespoon neutral oil

For the tomato gravy

• 1 tablespoon butter or olive oil

• 1 medium shallot, finely chopped

• 2 garlic cloves, minced

• Pinch of red pepper flakes, optional

• 1 tablespoon tomato paste

• 10 to 12 ounces grape tomatoes, halved, or 1 cup crushed tomatoes

• ¼ to ½ cup chicken or seafood stock

• 1½ tablespoons Third Coast Superior Méthode de Saignée Fish Sauce

• ½ teaspoon berbere

• Black pepper, to taste

• ½ to 1 teaspoon honey, optional

• About 1 tablespoon lime juice

For serving

• Sliced scallions

Method

1. Make the grits. Bring the chicken stock and milk to a gentle simmer over low heat. Whisk in the grits and cook, stirring often so the milk doesn’t scorch, until creamy. Stone-ground grits usually take 40 to 60 minutes, but follow your package directions. Stir in the butter and cheddar. Taste before adding salt; the stock and cheese will contribute some.

2. Season the shrimp. While the grits cook, toss the shrimp with the berbere and fish sauce, and let them sit so they can take on the flavors.

3. Cook the shrimp. When the grits are nearly done, heat the oil in a skillet over medium-high heat. Sear the shrimp for about 60 to 90 seconds per side, until nearly cooked, then transfer to a plate.

4. Make the gravy. Add the butter or olive oil to the same skillet and soften the shallot. Add the garlic, red pepper flakes if using, and tomato paste, and cook until fragrant and the paste darkens slightly. Add the tomatoes, stock, fish sauce, berbere, and black pepper. Simmer for 8 to 10 minutes, until the tomatoes soften and the sauce becomes gravy-like. Add honey if the tomatoes need a touch of sweetness. Taste before adding any salt, since the fish sauce brings plenty.

5. Finish and serve. Return the shrimp to the skillet briefly to finish cooking. Remove from the heat and stir in the lime juice. Spoon the shrimp and gravy over the grits and finish with sliced scallions.