Creamy Shrimp and Grits: A Classic Southern Gluten-Free Comfort Food

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup stone
• ground corn grits 2 cups water 2 cups whole milk 1/2 teaspoon salt 1 tablespoon unsalted butter 1 pound large shrimp, peeled and deveined 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped green onions 1/4 cup white wine (optional) 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 1/2 cup grated sharp cheddar cheese 1/4 cup crumbled blue cheese Fresh parsley, for garnish

Instructions

1. In a medium saucepan, combine the water, milk, and salt over medium heat. Slowly whisk in the grits, stirring constantly to avoid lumps. Reduce heat to low and cook for 20 minutes or until the grits are creamy and thickened, stirring occasionally. Remove from heat and stir in butter, then cover and set aside.
2. In a large skillet, heat oil over medium heat. Add bell pepper and green onions, cooking until softened. Add shrimp, wine (if using), paprika, garlic powder, black pepper, and cayenne pepper. Cook for 5 7 minutes or until the shrimp are pink and cooked through.
3. Stir in grated cheddar and crumbled blue cheese into the shrimp mixture until melted and fully combined.
4. To serve, place a scoop of creamy grits on each plate and top with the shrimp and cheese sauce. Garnish with fresh parsley and enjoy!

Chef’s Insight

To achieve a perfect consistency for the creamy grits, be sure to cook them slowly over low heat and stir often to avoid lumps.

Notes

Feel free to add additional seasonings or garnishes as desired.