Garlic Basil Shrimp and Grits

Shrimp and grits get an extra hit of flavor from garlic and basil in this version of a Southern classic that is both dairy-free and gluten-free. The grits are cooked in unsweetened almond milk and are then topped with pan-cooked shrimp creating a quick and easy meal for any time of the year.

40 mins
Serves: 4 Save

Ingredients (9)

  • 1/2 cup grits
  • 2 1/2 cups Almond Breeze Original 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 chicken broth
  • A handful of fresh basil cut into ribbons

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the 1 teaspoon salt, shrimp, and basil. Stir to combine.
  6. Divide the grits between four bowls and top with the shrimp/sauce. You can top with additional basil or Parmesan cheese.

Mojito

This Cuban classic Mojito is a refreshing mix of crisp, white rum, sparkling soda water, fresh, zesty lime and fragrant mint leaves. Balancing the rum's smooth warmth with the lime's citrusy tang and the mint's cool, herbal notes, it promises to burst a tropical bliss!

Ingredients (5)

  • 2 oz. Captain Morgan White Rum
  • 0.75 oz. Lime Juice
  • 0.75 oz. Sugar Syrup
  • 2 oz. Soda Water
  • 10 Mint Leaves

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