Goa, India's smallest state, is one of the country's biggest seafood and drink destination, owing to its coastal location. Goan cuisine is also heavily influenced by its former Portuguese colonizers. This recipe is my interpretation of a Goan dish called “kismur”. It is a type of chutney that's usually made with freshly grated coconut mixed with spices and dehydrated shrimp or fish. Growing up, I didn't enjoy dehydrated seafood as much as I should have and I picked out the shrimp and gobbled up the coconut. I'm much older now, still slightly picky about my seafood, and living in America where I have been introduced to new types of (all-important) food a.k.a grits. I decided to make a kismur with fresh shrimp so I could pair it up with a big bowl of delicious, coconut-y grits. The recipe for the grits I used in my own kitchen was from a Food52 article written by Kenzi Wilbur and titled: Sean Brock's Southern Grits.

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