Creamy Shrimp and Grits
These creamy shrimp and grits will make your taste buds explode. They are so yummy that you will forget that they are actually good for you.
Ingredients
Shrimp Mixture
- 1 pkg Jumbo Shrimp peeled/deveined
- 2 links Cajun chicken sausage links diced
- 1 can Diced tomatoes 14 oz. can
- 1 tbsp Diced garlic
- 1/2 cup Red onion chopped
- 1/4 cup Green Bell pepper chopped
- 1/4 cup Red Bell Pepper chopped
- 2 tbsp Jalapeño diced
- 1 tbsp Old bay
- 1 tbsp Oil avocado oil
- 1 tsp Dried Parsley garnish
Grits
- 1/4 cup Grits
- 1 tbsp Olive oil margarine
- 1 tsp Salt
- 1/3 cup Almond milk plain
- 1 tsp black pepper
Instructions
- Heat a large non-stick skillet to medium heat
- On a large cutting board, dice your sausage links, chop your green bell peppers, red bell peppers, onions and jalapeños
- Add 1/2 tbsp of oil to your skillet. Once heated, add your diced sausage and let brown
- Push the sausage to one side of the pan and add the chopped vegetables and garlic and cook until softened. About 2 - 3 minutes
- Once the veggies have softened, remove both the sausage and vegetable mixture to a plate and set aside
- To the non-stick skillet add the remaining 1/2 tbsp of oil and brown the shrimp on both sides
- Return the sausage and vegetable mixture to pan and add your diced tomato
- Let the mixture simmer until the diced tomatoes have reduced down and are easily broken with a wooden spoon. About 10 - 12 minutes
Grits
- Cook grits to package directions
- Once grits are done, add almond milk, margarine and season with salt and pepper
To serve
- Scoop 1/3 cup of grits into a bowl
- Scoop your shrimp mixture over the grits
- Garnish with dried parsley