GAELIC BASIL SHRIMP AND GRITS
Since we’re during this protein free series, it’s quite nice/fun/clever-feeling to own some carbs to create a meal around that don't involve wheat.
This was my initial time fooling around with grits and that I was pretty excited, in my basic self ways that, to seek out that grits ar simple to find – we have a tendency to bought them at a daily, thought market.
We use Almond Breeze – original, duh – for savory recipes, therefore I simply heated the almondmilk (gently, people, GENTLY) so whisked within the grits such as you would unremarkably do with regular milk.
INGREDIENTS :
- 4 cloves garlic, minced
- 2 1/2 cups Almond Breeze Original Almondmilk
- 1/4 cup olive oil (divided)
- 2 1/2 teaspoons sea salt (divided)
- 1/2 cup grits
- 1 lb. raw shrimp
- 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.
