Masala Shrimp 'n' Grits by Aarti Sequeira | Food Personality & Journalist

Ingredients

• 1 pound shrimp, fresh or frozen and thawed, peeled, tails on (ideally, under 15 count per pound)
• 1/2 teaspoon turmeric
• 1 tablespoon lemon juice
• 4 cloves garlic, grated (about 2 teaspoons)
• 1 1-inch piece ginger, grated (about 2 teaspoons)
• 2 teaspoons paprika
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon garam masala
• 2 tablespoons olive oil (plus more for frying shrimp)
• 1 large onion, finely diced, about 2 cups
• 1 Serrano pepper, sliced into thin half moons (seeded if you don’t like things spicy)
• 2 tablespoons tomato paste
• 3/4 cup chopped ripe tomatoes
• 1/2 teaspoon honey
• 1/4 cup chopped cilantro leaves and soft stems
• 4 1/2 cups water
• 1 cup coarse ground cornmeal aka grits
• 4 tablespoons unsalted butter
• 4 ounces sharp grated Cheddar cheese, about 1 cup