Fonio Grits and Shrimp

Hey guys! Let me tell you about this bomb fonio grits and shrimp recipe. If you like grits, you’ll definitely love this African evolution inspired by the classic shrimp and grits recipe but loaded with a West African, seafood flavor punch. This fonio grits and shrimp dish was inspired by gwote acha, a savory porridge eaten in Northern Nigeria that is also made with fonio but includes a lot more vegetables. I have sung the merits of fonio in a previous recipe that you should also check out, but to summarize, when compared to corn grits, fonio is a high nutrient grain with more fiber, protein and a lower glycemic index. Also lets not forget how awesome it tastes!

Ingredients

• Fonio: Fonio might require a lot of rinsing to get rid of the grit.
• Fresh Shrimp (de-veined): I enjoy using fresh, shell-on shrimp. While this will work with frozen shrimp, there is a load of flavor the shell on the shrimp adds to this and any recipe. I also strongly recommend using raw shrimp as the pre-cooked variety gets a rubbery texture if recooked.
• Smoked dried fish (cleaned and de-boned): My specific recommendation is smoked whiting (natively called ‘panla’). It’s a common flavor staple in West African and Nigerian cuisine.
• Smoked dried shrimp (cleaned)
• Unsalted butter or Coconut oil: Feel free to replace this with any neutral flavored oil
• Chopped red onions
• Shrimp bouillon: or any seafood bouillon, remember we are looking for a seafood flavor punch!
• Red pepper flakes or Chili pepper: I actually am a bit of a spice girl with a love for heat so I typically use scotch bonnet peppers. Feel free to use a chili pepper of your choice.
• Salt to taste

How to make Fonio Grits and Shrimp

Step 1: In a pot, sauté the chopped red onions in 3 tablespoons of butter or coconut oil on medium heat until it is translucent.

Step 2: Add in the smoked dried shrimp, the smoked dried fish, and the red pepper flakes. Continue to season for another 5 minutes.

Step 3: Add in the rinsed fonio, half a teaspoon of shrimp bouillon and 4 cups of water. Mix the fonio and the water, and taste the water for seasoning. Add salt to your taste at this point. Cover the pot and on low heat, allow the fonio to cook covered for 30 minutes or until the fonio grains are tender. You may add more water if necessary.

Step 4: To cook the shrimp that goes on top of the fonio, season the fresh shrimp with a half teaspoon of shrimp bouillon, and a half teaspoon salt. Allow it to marinate for 5 – 10 minutes.

Step 5: In a pan, heat up 3 tablespoons of butter, coconut or any neutral flavored oil and cook the seasoned shrimp on medium heat for 3 minutes on each side until you notice it turn nice and pink. Save the coconut oil or butter that is left in the pan after cooking the shrimp to drizzle on top of the fonio.

Serve the Fonio grits warm once it is soft, and top with the cooked fresh shrimp

Pack on the shrimp sauce! Fonio is a sauce guzzler due to its high fiber so don’t feel shy!

Fonio grits and shrimp is perfect for breakfast, lunch or dinner, and if you want to be fancy, press some fresh orange juice on the side and serve this dish as brunch; it is sure to impress!

Print Recipe

Fonio Grits and Shrimp

If you're a fan of classic grits, you'll love this savory fonio grits and shrimp, which is more nutritious and packs a seafood flavor punch!

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Main Course

Cuisine: Nigerian, West African

Servings: 6

Calories: 642kcal

Ingredients

• 1½ cups Fonio (rinsed)
• 220 g Fresh Shrimp (deveined)
• 80 g Smoked dried fish (cleaned and de-boned)
• 30 g Smoked dried shrimp (cleaned)
• 6 tbsp Unsalted butter or Coconut oil
• 1 Red onion (chopped)
• 2 tsp Shrimp bouillon
• 1 tsp Red pepper flakes or Chili pepper
• Salt to taste

Instructions

• In a pot, saute the chopped red onions in 3 tbsp of butter or coconut oil on medium heat until it is translucent.
• Add in the smoked dried shrimp, the smoked dried fish, and the red pepper flakes. Continue to season for another 5 minutes.
• Add in the rinsed Fonio, 1½ tsp shrimp bouillon and 4 cups of water. Mix the Fonio and the water, and taste the water for seasoning. Add salt to your taste at this point. Cover the pot and on low heat, allow the Fonio to cook covered for 30 minutes or until the Fonio grains are tender. You may add more water if necessary. 
• To cook the shrimp that go on top of the Fonio, season the fresh shrimp with ½ tsp of shrimp bouillon, and ½ tsp salt. Allow it to marinate for about 5 minutes.
• In a pan, heat up 3 tbsp of butter or coconut oil and cook the seasoned shrimp on medium heat for 3 minutes on each side. Save the coconut oil or butter that is left in the pan after cooking the shrimp to drizzle on top of the Fonio.
• Serve the Fonio warm once it is soft, and top with the cooked fresh shrimp.

Video

@yummymedley

Fonio is such a diverse grain that is delicious abs easy to cook. This is one of my favorite recipes to make with it. I have a version of this recipe on the website, so check it out. If you need to know more about Fonio here is where I talked about it before@Yummy Medley #westafricanfood #seafood #pescatarian #glutenfree #shrimpandgrits

♬ original sound – Yummy Medley