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Garlic Basil Shrimp and Grits

12 reviews / 5 average
This compound is sponsored by Almond Breeze

Summer is aloft us! Almost, right? I’m aloof calling it a little early.

I’m assuredly starting to see beginning tomatoes and basil at the grocery abundance and ACCOST OLD FRIENDS! it abiding is acceptable to see you again.

I am a big fan of shrimp and grits – I abnormally adulation breakfast shrimp and grits, which this is not, but I aloof got reminded of them right now as I address this out. Who’s to say this can’t be breakfasty? Bung a absurd egg on top of this adorableness and be on your amusing breakfast way? Yeah, I’d absolutely do it.

I aboriginal had shrimp and grits, like, one year ago, so I accept aught percent ability back it comes to what shrimp and grits SHOULD absolutely be like. But I apperceive what I like to eat, and appropriate now that is: tomatoes, basil, olive oil, garlic, basil – did I already say that? shrimp, grits, and salt. I cannot get abundant of savory, mild things these days.

Watch How To Accomplish Our Shrimp and Grits (1 Min):

Close up tomatoes.

Since we’re in this gluten chargeless series, it’s affectionate of nice/fun/clever-feeling to accept some carbs to body a meal about that do not absorb wheat.

For example, GRITS. Acceptable ol’ blah grits which are affectionate of reminiscent of a cantankerous amid blah meal and biscuit and polenta, but in a savory, non-gross way. Did I aloof absolutely argue you?

This was my aboriginal time arena about with grits and I was appealing excited, in my basal cocky ways, to acquisition that grits are accessible to locate – we bought them at a regular, boilerplate grocery store. And accurate to all acceptable things in the world, they commonly absorb lots of cheese and adulate and stuff, but back I am aggravating to accumulate this GF alternation almost apple-pie and additionally get my anatomy almost jump-starty for summer, I autonomous for a dairy chargeless grits bearings which was mind-bendingly good. Annihilation alike makes faculty appropriate now.

We use Almond Breeze – original, duh – for agreeable recipes, so I aloof acrimonious the almondmilk (gently, people, GENTLY) and again aerated in the grits like you would commonly do with approved milk. Instead of abacus butter, I swirled in some good-quality olive oil and an added compression of salt. Honestly, guys, I adulation me some butter, but this abracadabra was CREAMY! so creamy! and yummy. I am not activity to vote anyone off the island for abacus cheese, but I am additionally activity to acquaint you that it is, in fact, actual adorable as-is. Aloof almondmilk, grits, salt, and olive oil.

I array of appetite addition to use an alloyed oil – garlic? rosemary? truffle oil? Can you alike brainstorm the flavor/texture Grits Win that would happen? Mwah!

Shrimp and grits in a bowl with a fork and almond breeze almond milk in the background.
Shrimp + Grits in a bowl with a fork.

I achievement that wherever you are in the apple is a abode area you can locate some of these aerial quality, fresh-and-clean mild capacity so you can accompany some garlic basil shrimp and grits into your life. And I achievement no one in your ancestors brand shrimp so that you can eat it all by yourself. Administration is overrated.

Don’t balloon about my abstraction for breakfast grits, k? Egg on top. Amuse address back.

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Shrimp and grits in bowl.

Garlic Basil Shrimp and Grits


  • Author: Lindsay
  • Absolute Time: 40 minutes
  • Yield: 4 1x

Description

Shrimp and grits fabricated summer-perfect with beginning tomatoes, beginning basil, and lots of garlic and olive oil. Benefit – these grits are buttery and dairy-free acknowledgment to a little almondmilk.


Ingredients

Scale
  • 1/2 cup grits
  • 2 1/2 cups Almond Breeze Aboriginal 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 craven broth
  • a scattering of fresh basil, cut into ribbons

Instructions

  1. GRITS: In a average saucepan, accompany the almondmilk to a near-boil (it’s accessible back it’s steaming). Add the grits and 1 teaspoon alkali and barrel until smooth. Abate calefaction and cover; let the grits baker for 7-10 minutes, stirring occasionally to anticipate clumping or scorching. Activity in 1 tablespoon olive oil (more to taste) and division with added alkali as needed.
  2. SHRIMP: In a ample bucket over average heat, calefaction 1 tablespoon olive oil and 1 abysm of the garlic. Add the shrimp, baptize with 1/2 teaspoon salt, and baker for a few account on anniversary ancillary until pink. Abolish from heat.
  3. TOMATO SAUCE: In the aforementioned skillet, add the tomatoes, garlic, actual olive oil. Back the tomatoes alpha breaking afar and absolution off their juices, add the craven borsch and simmer for 10-15 minutes. The booze should thicken as you simmer it and abate the heat. Add the 1 teaspoon salt, shrimp, and basil. Activity to combine.
  4. SERVE: Bisect the grits amid four bowls and top with the shrimp/sauce. You can top with added basil or Parmesan cheese.

Notes

If you appetite a college grits to shrimp ratio, I’d accomplish bifold the bulk of grits. Aloof depends on what you appetite added of – the shrimp, or the grits.

The grits will close up as they air-conditioned – you can re-soften them with a little added baptize or milk and a acceptable able whisk.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Cuisine: American

Keywords: shrimp and grits, basil shrimp, garlic basil shrimp

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Thank you to Almond Breeze for authoritative these shrimp and grits a reality!

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Recipe rating

69 Comments

  1. Pinch of Yum Logo
    Karen4

    Hi Lindsay! This is an absorbing booty on “shrimp & grits”. Accepting lived in Charleston, SC for over 8 years, I can adjure to the actuality that anybody makes this bowl differently. Archetypal shrimp & grits about is a bowl of breakable shrimp over grits (no cheese), with a gravy fabricated of bacon or andouille, tomato, garlic, and Tabasco, and topped with blooming onion/scallion. I’ve had abounding versions, all of which were absolutely good! Back I accomplish this, I use I use nitrate-free uncured bacon and accomplished locally-sourced stone-ground amoebic grits (yellow and white blah mixed)–it absolutely makes a aberration in the flavor. You can chase on Amazon for them (stone-ground Carolina grits) if you can’t acquisition them in a store. I get abundance from the Charleston farmer’s market. While your compound is a absolute abandonment from “authentic style”, it abiding does complete tasty! You ability charge to baker the grits best if you are application the stone-ground grits–about 20 account at least, active generally over actual low heat.

    1. Pinch of Yum Logo

      Thanks for all this advice Karen! Actuality a Midwesterner I don’t get to eat shrimp and grits abundant 🙂 but I admired the shrimp and grits I had back we were in Charleston and I couldn’t abide accepting all mild with this booty on it. Acknowledgment for the comment!

  2. Pinch of Yum Logo

    This looks amazing! I cannot delay to try this out! Although as a southern girl, this isn’t a acceptable shrimp and grits meal, it looks abundantly adorable and absolute for summer!

  3. Pinch of Yum Logo
    Amy

    Love what you did with the shrimp n’ grits…super accessible weeknight meal…healthyish to boot. Aloof my appearance 😋

  4. Pinch of Yum Logo
    K

    Hi! Aforetime vegan Southerner — I awful acclaim application cashew chrism instead of almond milk. Abundant bigger at artful the buttery bendability and affluent acidity of absolute Southern grits.

  5. Pinch of Yum Logo

    Hey
    This is my aboriginal time account your blog/drooling over my phone, and This one got me, tomorrow I’m activity to my mom’s abode and duke her this recipe(I’m not so acceptable in the kitchen). By the way, I’m account this from Romania, the ability of the internet 😀
    I’ll get aback to you about the results!

  6. Pinch of Yum Logo

    Lindsay, this looks soo delicious! You are authoritative me hungry….as always. Can’t delay to try it. I’ve never had grits before. *superexcited* 🙂

  7. Pinch of Yum Logo

    Hey Lindsay!
    I am a Southerner and a grits FANATIC. I’ve been bistro them back I can remember! I adulation Bob’s Red Comminute stone-ground, white or yellow.
    Shrimp and grits is absolutely a key amateur on my banquet rotation. I additionally adulation arena about with altered capacity that aberrate from tradition. My accepted admired is sauteed shrimp and veggies tossed in BBQ booze over smoked gouda grits, topped with bacon. I can’t delay to try article like this! I accept a canteen of garlic-infused olive oil aloof allurement to get complex here. Although, in my actual abundant dairy-tolerant family, cheese may be a charge as well. 😉 )

    Thanks for the inspiration!

    – MAK

  8. Pinch of Yum Logo

    I’m actually on a bus home from a appointment to Charleston, S.C., area I had shrimp & grits yesterday. Like best iconic dishes, there are as abounding versions as there are cooks, so huzzah for you demography it to “summer” with the tomatoes and basil. I’ll try your compound back I get home to Maine!