Garlic Basil Shrimp and Grits

Garlic Basil Shrimp and Grits

Shrimp and grits made summer-perfect with fresh tomatoes, fresh basil, and lots of garlic and olive oil. Bonus – these grits are creamy and dairy-free thanks to a little almondmilk.

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Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. SERVE: Divide the grits between four bowls and top with the shrimp/sauce. You can top with additional basil or Parmesan cheese.

Original Recipe Article from pinchofyum.com

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