Shrimp & Grits
Ingredients:
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4 cups low-sodium chicken broth
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1 cup stone-ground grits (we love Anson Mills)
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1 cup shredded sharp cheddar cheese (substitute vegan cheddar to keep this lactose-free)
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1 pound raw shrimp (16-20 per pound), peeled and deveined
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2 tablespoon Fresh Press Farms Pecan Oil (separated)
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1 teaspoon Cajun seasoning
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4 cups cherry tomatoes, halved
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4 scallions, whites and greens separated, sliced
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2 cloves garlic, grated
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1/4 cup dry white wine (we used Sauvignon Blanc)
Directions:
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Bring broth to a boil in a medium saucepan over high heat. Slowly add grits and whisk to combine. Reduce heat to maintain a simmer and cook, stirring occasionally, until tender and thickened, for about 25 minutes. Remove from heat and stir in cheddar cheese. Cover and set aside.
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Pat shrimp dry. Drizzle Fresh Press Farms Pecan Oil over shrimp. Dust with 1 Tbsp of Cajun seasoning, then toss to ensure the shrimp are evenly seasoned. Allow shrimp to marinate for 15 minutes.
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Next, heat 1 Tbsp of Fresh Press Farms Pecan Oil in a large nonstick skillet over medium heat. Add tomatoes, shallots, and garlic and cook, stirring occasionally, until the tomatoes start to give off their juices, about 2 to 3 minutes. Adjust heat to maintain a simmer. Add ½ cup of dry white wine and continue to cook until the tomatoes are very tender, for about 10-12 minutes.
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Add shrimp into the sauce and cook until the shrimp are pink and cooked through, for about 3 to 4 minutes.
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Serve the shrimp and sauce over the grits, sprinkled with scallion greens and freshly ground pepper.
Recipe adapted from Eating Well.