Shrimp and Grits
Updated Oct 20, 2022, Published May 07, 2013
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Ingredients
- 4 cups unflavored, unsweetened rice milk*
- 1 ½ teaspoons Kosher or fine sea salt, divided use, plus more to taste
- 1 1/3 cup gluten-free grits
- 1 tablespoon olive oil, plus more if desired
- 1 bunch green onions, white and green parts, chopped
- 2 (10-ounce) cans gluten-free diced tomatoes & green chilies, such as Rotel (for spicier sauce use 1 can of mild and 1 can of hot)
- ¼ teaspoon freshly ground lack pepper, plus more to taste
- 1 ½ pounds medium shrimp, peeled and deveined (tails on or off)
- * If you prefer, and dairy is not an issue, use half milk and half water in place of the rice milk
Directions
- Bring the rice milk and 1 teaspoon of salt to a boil in a large saucepan. Gradually stir in the grits. Lower the heat and simmer, stirring frequently, until the mixture is thick and creamy, about 20 minutes (or according to the package directions.) For extra richness, stir in a tablespoon of olive oil once the grits are done.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the white and light green parts of the green onions. Sauté for 1 minute. Add both cans of diced tomatoes and green chilies along with the juice, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, uncovered, until the liquid has evaporated, about 6 minutes. Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp is pink and opaque. Remove from the heat and stir in the green parts of the green onions. Taste and add more salt and pepper if desired. Serve the shrimp mixture over the grits.
Servings
Serves 6
