Garlic basil shrimp and grits
INGREDIENTS
1/2 cup grits
2 1/2 cups Almond Breeze Original Almondmilk
1/4 cup olive oil (divided)
2 1/2 teaspoons sea salt (divided)
1 lb. raw shrimp
4 cloves garlic, minced
4 cups cherry tomatoes, halved
1 cup chicken broth
a handful of fresh basil, cut into ribbons
INSTRUCTIONS
GRITS: In a medium saucepan, bring the almondmilk to a near-boil (it’s ready when it’s steaming). Add the grits and 1 teaspoon salt and whisk until smooth. Reduce heat and cover; let the grits cook for 7-10 minutes, stirring occasionally to prevent clumping or scorching. Stir in 1 tablespoon olive oil (more to taste) and season with more salt as needed.
SHRIMP: In a large skillet over medium heat, heat 1 tablespoon olive oil and 1 clove of the garlic. Add the shrimp, sprinkle with 1/2 teaspoon salt, and cook for a few minutes on each side until pink. Remove from heat.
TOMATO SAUCE: In the same skillet, add the tomatoes, garlic, remaining olive oil. When the tomatoes start breaking apart and letting off their juices, add the chicken broth and simmer for 10-15 minutes. The sauce should thicken as you simmer it and reduce the heat. Add the 1 teaspoon salt, shrimp, and basil. Stir to combine.
SERVE: Divide the grits between four bowls and top with the shrimp/sauce. You can top with additional basil or Parmesan cheese.
NOTES
If you want a higher grits to shrimp ratio, I’d make double the amount of grits. Just depends on what you want more of – the shrimp, or the grits.
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The grits will firm up as they cool – you can re-soften them with a little extra water or milk and a good strong whisk.
Cajun Shrimp and Grits with Garlic Kale
GRITS: Use instant and add some shredded cheeze
KALE or Spinach: Cook in microwave then toss in fry pan with oilve oil and garlic
CAJUN SHRIMP:
1 ½ pounds large shrimp, peeled and deveined
1 teaspoon paprika (I used smoked)
¼ teaspoon EACH: dried thyme, oregano, onion powder, and cayenne pepper
½ teaspoon garlic powder
1 teaspoon oil
1 tablespoon butter
In small bowl, combine the paprika, thyme, oregano, onion powder, cayenne, and garlic powder, along with ¼ teaspoon salt and ¼ teaspoon black pepper, mix. Sprinkle the shrimp with half the seasoning. In the same skillet as you cooked the kale, heat the remaining 1 teaspoon of oil over medium high heat. If you’re using a cast iron skillet, you may need a little more oil. Add the shrimp to the pan, sprinkle with the remaining seasoning to taste, you certainly don’t have to use all of it if you don’t want to. Cook for 3-5 minutes or until the shrimp curl into a ‘c’ shape. Remove the pan from heat, add the butter and just swirl the pan and toss the shrimp to allow it to melt completely.
Shrimp 'n Bacon Grits
INGREDIENTS
2 1/4 c. low-sodium chicken broth, divided
2 c. water
kosher salt
1 c. quick-cooking grits
3 tbsp. unsalted butter, divided
1/2 c. freshly grated Parmesan
6 oz. bacon, cut into 1/4" slices
1 onion, diced
1 clove garlic, grated
1 lb. shrimp, peeled and deveined
Freshly ground black pepper
2 green onions, thinly sliced
DIRECTIONS
In a small pot over medium-high heat, bring 2 cups broth and water to a boil. Add 1/2 teaspoon salt and slowly pour in grits while stirring to keep smooth. Cook according to package instructions, then stir in 1 tablespoon butter and Parmesan. Keep warm.
Meanwhile, in a large cast-iron skillet over medium heat, cook bacon until brown. Place bacon on a plate and set aside, reserving 2 tablespoons bacon fat.
Cook onions and garlic over medium heat until softened, 4 minutes. Pour in remaining 1/4 cup broth, bring to a boil, and simmer until slightly thickened, 3 to 4 minutes. Add shrimp and season with salt and pepper. Stir until shrimp are pink and cooked through, then turn off heat and add remaining 2 tablespoons butter and green onions.
Serve shrimp over grits with a spoonful of sauce. Top with crumbled bacon and green onions.
Grits with Scrambled Eggs & Salmon and Soy Bacon
Cook and crumble bacon keep warm
Prepare instant grits
Make scrambled eggs and pepper, bacon and some butter
Pour over grits
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