Name: Reduced Guilt Shrimp and Grits
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Southern
Ingredients: 3 cups organic chicken bone broth; 1/4 tsp salt; 3/4 cup stone ground white grits; 1 1/2 cups dairy free Parmesan alternative – 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; 3/4 cup sun-dried tomato halves (no oil) – roughly chopped; 2 tbsp plant based butter; Optional – red pepper flakes to taste

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Are you ready for some reduced guilt southern charm? This delicious twist on the brunch classic, shrimp and grits, is dairy and gluten free and has the added benefits of bone broth. Hearty and 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. 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 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.

Bone Broth

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.

Ready, Set, Go

INGREDIENTS:

Grits

3 cups organic chicken bone broth
1/4 tsp salt
3/4 cup stone ground white grits
1 1/2 cups dairy free Parmesan alternative – shredded

Shrimp

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
3/4 cup sun-dried tomato halves (no oil) – roughly chopped
2 tbsp plant based butter
Optional – red pepper flakes to taste

PROCESS:

Makes 6 servings

Bring chicken broth to a boil. Stir in grits and salt, return to boil. Cover and reduce heat to low. Cook 20-25 minutes, stirring often, until grits have absorbed the broth and look creamy. Stir in cheese 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. Add whites of onion and diced poblano and cook for about 5 minutes until softened. Add shrimp, sun-dried tomatoes, and 2 tbsp butter and cook until shrimp is opaque. 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. Garnish with greens of the onion and enjoy!