Shrimp and Grits



  • 3 cups almond milk
  • 1 cup water
  • pink salt to taste
  • black pepper to taste
  • 1 1/2 cups uncooked quick cooking grits
  • 2 tbs olive oil
  • 1 pound peeled deveined large shrimp
  • 1 cup sliced onions
  • 2 cups of grape tomatoes cut in half
  • 2 tsp hot pepper sauce
  • 1 tsp crushed red pepper
  • 1/4 cup green onion strips

1. Combine milk, water, salt, and pepper in a saucepan over medium-high heat. Bring to a simmer; gradually add grits, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring occasionally. Remove from heat; stir in Parmesan cheese.

2. While grits cook, cook shrimp in olive oil in pan; cook 2 minutes on each side or until pink. Remove shrimp from pan. Add white onion to pan; sauté 1 minute. Stir in tomatoes, salt, and black pepper; sauté 2 minutes, stirring occasionally. Add shrimp, pepper sauce, and red pepper; cook 1 minute or until shrimp are heated. Serve over grits; sprinkle with green onions.


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