Gluten Free & Dairy Free

Shrimp & Grits

Gluten Free & Dairy Free Shrimp & Grits

Yield: 4 servings

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Ingredients:

3 cups low sodium chicken broth or stock

1 cup gluten free corn grits (also known as polenta) *I use Bob’s Red Mill

1 TBSP plant-based butter

1 cup plant-based shredded cheese *I use Daiya or Follow Your Heart

1 TBSP plant-based Parmesan

1 TBSP light olive oil

8 pieces of bacon *I use lower sodium turkey bacon

1 lb shelled and deveined shrimp, dried with a paper towel or kitchen towl (I like larger shrimp like Black Tiger or Key West Pink for this recipe)

1/2 tsp ground black pepper

½ tsp sea salt

1/2 tsp garlic powder

1/8 tsp paprika

1 TBSP creole or cajun or blackening seasoning

3 TBSP fresh flat leaf parsley, chopped

4 green onions chopped (green and white parts)

Hot sauce and more plant-based parmesan for serving

Directions:

1.       In a medium saucepan, bring the stock to a boil.

2.       Add the grits to the saucepan, turn the heat down to medium low, and stir or whisk aggressively to eliminate clumping. You will need to stir often to prevent sticking. After about 3 minutes, add the butter, shredded cheese, parmesan, salt, black pepper, garlic powder, and paprika. Stir to combine, cover, and turn to low or simmer if the liquid is absorbed.

3.       In a 12” skillet, add 1 TBSP light olive oil or other oil with a high smoke point and heat on medium high. Once heated, add the bacon, and cook until crispy. Then cool on a paper towel lined plate.

4.       In the same skillet on medium high heat, add the shrimp after seasoning with blackening/creole/cajun seasoning. Cook for 1-2 minutes per side until the shrimp is no longer opaque and it curls. Watch carefully to avoid overcooking. Overcooked shrimp is rubbery.

5.       In 4 shallow bowls, divide the grits evenly. Top with crumbled bacon, shrimp, green onions, and parsley. Top with more parmesan and hot sauce if desired.