Garlic Basil Shrimp and Grits
Ingredients
- 1/2 cup 1/2 cup grits
- 2 1/2 cups 2 1/2 cups Almond Breeze Original Almondmilk Almond Breeze Original Almondmilk
- 1/4 cup 1/4 cup olive oil (divided)
- 2 1/2 teaspoons 2 1/2 teaspoons seasalt (divided)
- 1 shrimp lb. raw
- 4 garlic cloves , minced
- 4 cups 4 cups cherry tomatoes , halved
- 1 cup 1 cup chicken broth
- fresh basil a handful of , cut into ribbons
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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.
Source
Original recipe: View Original