Are you ready for some reduced guilt southern charm? This delicious twist on the brunch classic, shrimp and grits, is gluten free and has the added benefits of bone broth. As an added bonus, I include a few variations on the recipe to suit dietary needs. Hearty and healthy (and heart healthy) at the same time. Can’t go wrong!
Let’s Talk Shrimp and Grits
Shrimp and grits is a traditional lowcountry dish popular in my state of South Carolina. The meal is very popular on brunch and breakfast menus, but you can eat it for any meal. If I’m being honest, I never order it at restaurants. Often, bacon fat and loads of butter get incorporated into the mix and I’d rather skip the unnecessary grease! I prefer to make my own and add my own flare to the recipe.
Have you had grits before? Grits are made from stone ground corn and, once cooked, have a creamy porridge like consistency. Popular in the South, you’ll see different variations on menus. Grits can be an acquired taste, but – if seasoned and prepared correctly – grits truly add to a dish.
This recipe was made in partnership with Bare Bones. Bare Bones products are made by slow simmering real bones to extract protein, collagen, and other nutrients. The bone broth is non-GMO and has great anti-inflammatory benefits. A lot of these benefits are just true of bone broth in general. You can use your preferred brand. Check out other bone broth recipes here:
*As an alternative, you can swap in vegetable broth if prefer to reduce animal protein in recipe.
Ready, Set, Go
- 3 cups organic chicken bone broth
- 1/4 tsp salt
- 3/4 cup stone ground white grits
- 1 1/2 cups Parmesan – shredded
- 1 tbsp olive oil
- 1 poblano pepper – seeded and diced
- 4 green onions – separate white and green
- 2 cloves garlic – minced
- 1 lb. peeled and deveined large shrimp (with or without tails)
- 3/4 cup sun-dried tomato halves (no oil) – roughly chopped
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Optional – red pepper flakes to taste
Makes 6 servings
Bring broth to a boil. Stir in grits and salt and cover. Reduce heat to low and allow to simmer for 20-25 minutes, stirring often, until grits have absorbed the broth. It is important to stir often to avoid grits sticking to bottom of pan and to also incorporate air into the grits for a more creamy texture. Remove from heat and fold in cheese. Cover with lid and keep warm until ready to serve.
Add tbsp of olive oil to a large pan over medium-high heat. Add garlic and stir around until fragrant. About 1 – 2 minutes. Add whites of onion and diced poblano and cook for 5 until softened. Add thawed shrimp, sun-dried tomatoes, and 2 tbsp butter and cook until shrimp is opaque. Should be about 5-7 minutes. Allow the butter and any liquid from the shrimp to reduce a bit. You can add up to a tbsp of cornstarch depending on the amount of liquid from the thawed shrimp if needed to thicken to a gravy like consistency. If want to bring up a notch, sprinkle red pepper flakes to taste. Add salt and pepper to taste.
Dish grits into a bowl and top with shrimp and veggie mixture plus any liquid remaining in the pan. Garnish with greens of the onion and enjoy!Print