healthy shrimp and grits

Sometimes a good homecooked meal is the best way to get through hump day. We've teamed up with Zach Morgan again and this time he’s joined by Rhone Ambassador Michael Ray. They’re bringing us ultimate comfort food with a healthy twist: Healthy Shrimp and Grits. It's a simple, quick recipe that will have you feeling the comfort in no time. Let's dig in. 

 

INGREDIENTS

  • 13.5 oz can coconut milk

  • 2 cups chicken or vegetable broth

  • 1 cup corn grits

  • 1/2 cup riced cauliflower (frozen is fine)

  • 1 tbsp butter

  • 1/4 cup shredded cheddar (optional)

  • 1 tbsp coconut oil

  • 4 strips turkey bacon

  • 1/2 lbs shrimp, peeled and deveined

  • 1 tbsp blackened seasoning

  • 1 clove chopped garlic

  • 1 lemon

  • salt and pepper

 

INSTRUCTIONS

  1. In a saucepot combine broth and coconut milk. Bring to a boil.

  2. Add grits and reduce heat to a simmer. Cook for about 10 minutes stirring occasionally.

  3. While the grits are cooking add coconut oil to a saute pan and cook turkey bacon on medium heat until crispy, about 3-4 minutes per side. Remove the turkey bacon and set aside to cool.

  4. Add the riced cauliflower, butter, and cheese to the grits and continue to simmer for 5 minutes. Add salt and pepper to taste.

  5. In the same pan that you cooked the turkey bacon turn the heat to high (you may need to add a little more oil). Toss the shrimp in blackened seasoning and add to pan. Saute until cooked through, about 4-5 minutes, tossing or stirring occasionally.

  6. Spoon grits into a bowl. Top with shrimp and chopped turkey bacon. 

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