Paleo Southern US Breakfast Skillet: Shrimp & Grits Galore!

Allergens

Shellfish (shrimp)

Ingredients

• 8 oz large shrimp, peeled and deveined
• 1 cup stone
• ground grits, uncooked
• 4 cups water or bone broth
• 2 cups heavy cream (substitute: coconut cream for Paleo)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup diced bell peppers (red, green, and yellow)
• 1/2 cup diced onion
• 1 garlic clove, minced
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon lemon zest
• 2 tablespoons freshly squeezed lemon juice

Instructions

1. Prepare the grits according to package instructions. In a large skillet, heat olive oil over medium heat and sauté bell peppers and onions until softened. Add garlic, smoked paprika, and cayenne pepper (if using) and cook for an additional minute. Stir in the shrimp and cook until they turn pink, about 2 3 minutes per side. Once cooked, add heavy cream (or coconut cream), salt, and black pepper to the skillet and bring to a simmer. Cook for about 5 minutes or until slightly thickened. Add the grits to the skillet and stir well, ensuring even distribution of flavors. Finish with chopped parsley, chives, lemon zest, and lemon juice. Serve hot.

Chef’s Insight

To enhance the richness of this dish, consider using bone broth instead of water when preparing the grits. The natural collagen content will add depth to the flavor and texture.

Notes

When purchasing shrimp, look for wild-caught or sustainably sourced options to ensure the health of our oceans and seafood supply.