Coconut Curry Lobster & Shrimp

Coconut Curry Lobster & Shrimp

Creamy • Coastal • Everton-Infused
Served Over Grits

Ingredients

For the Seafood

 1 lb large shrimp, peeled & deveined

 1 lb lobster meat (tails or claw/knuckle), cut into chunks

 1 tablespoon Everton Blend No.6™ (split between marinade & curry)

 1 teaspoon kosher salt

 1 tablespoon lime juice

 1 tablespoon olive oil

For the Curry

 1 tablespoon coconut oil or olive oil

 1 medium onion, diced

 4 cloves garlic, minced

 1 teaspoon fresh ginger, grated

 1 tablespoon curry powder

 1 teaspoon turmeric

 1 Roma tomato, diced (or ⅓ cup crushed tomato)

 1 can (13.5 oz) coconut milk

 ½ cup seafood or vegetable broth

 1–2 teaspoons brown sugar (optional)

 2 sprigs thyme

 Scotch bonnet slices (optional)

 Kosher salt to taste

For the Grits

 1 cup stone-ground grits

 4 cups water (or 3 cups water + 1 cup milk)

 2 tablespoons butter

 ½ teaspoon kosher salt

 Splash of cream (optional)

Method

1. Season the Seafood

Toss shrimp and lobster with lime juice, olive oil, kosher salt, and ½ tablespoon Everton Blend No.6™. Set aside.

2. Build the Curry Base

Heat coconut oil over medium. Sauté onion, garlic, and ginger for 2–3 minutes. Stir in curry powder, turmeric, and remaining Everton Blend No.6™, toasting spices for 20–30 seconds.

3. Add Tomato & Liquids

Add tomato and cook until softened. Pour in coconut milk and broth. Add thyme, optional brown sugar, and Scotch bonnet. Simmer 8–10 minutes until thickened.

4. Add Lobster & Shrimp

Add seafood to the curry. Cook 5–6 minutes, stirring once, until shrimp turn pink and lobster is opaque.

5. Make the Grits

Bring water (or water + milk) and salt to a boil. Whisk in grits slowly. Reduce heat and cook 15–20 minutes, stirring often. Finish with butter and optional cream.

6. Serve

Spoon creamy grits into bowls. Top with coconut curry lobster & shrimp. Garnish with scallions, cilantro, and lime.