Teresa's Recipes
Savory Gluten-Free Shrimp and Grits
Experience a taste of Southern comfort with this mouth-watering, gluten-free shrimp and grits recipe. It's a harmonious blend of succulent shrimp, creamy stone-ground grits, and a medley of colorful vegetables, all brought together with aromatic spices. This classic dish hails from the Lowcountry cuisine of coastal South Carolina and Georgia, where it's a breakfast staple but also enjoyed as lunch or dinner.
Ingredients
- 4 Lemon wedges
- 4, chopped Green onions
- To taste Salt and pepper
- 1 tablespoon Cajun seasoning
- 1 stalk, diced Celery
- 1, diced Bell pepper
- 1, diced Onion
- 2 cloves, minced Garlic
- 2 tablespoons Butter
- 4 cups Chicken broth
- 1 cup Grits
- 1 pound, peeled and deveined Shrimp
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 350
- Fat: 10g
- Carbs: 40g
- Protein: 25g
- Sodium: 900mg
- Sugar: 3g
Instructions
- In a medium saucepan, bring the chicken broth to a boil.
- Gradually whisk in the grits, ensuring no lumps are formed. Reduce the heat to low, cover the saucepan, and let it simmer for 20 minutes. Stir occasionally until the grits are creamy and tender.
- While the grits are cooking, heat butter in a large skillet over medium heat.
- Add the garlic, onion, bell pepper, and celery to the skillet. Sauté until the vegetables are soft and fragrant. This should take about 5 minutes.
- Sprinkle the shrimp with Cajun seasoning, salt, and pepper. Add the seasoned shrimp to the skillet and cook until they turn pink and are cooked through. This should take about 3-4 minutes per side.
- To serve, spoon the cooked grits into serving plates or bowls. Top with the sautéed shrimp and vegetable mixture.
- Garnish the dish with chopped green onions and serve hot, with a lemon wedge on the side.
Tips
- To make your grits extra creamy, consider adding a bit of cream or cheese at the end of cooking.
- If you enjoy heat, add a few dashes of hot sauce to the shrimp while cooking.