Cajun Veggie Shrimp & Grits: A Sizzling Vegetarian Twist on a Classic Southern Dish

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup stone
• ground grits, uncooked 2 cups vegetable broth, low
• sodium 1 cup shredded cheddar cheese, dairy
• free alternative 1 tbsp butter, plant
• based 1 lb large shrimp, shelled and deveined (vegetarian
• friendly) 1 cup grape tomatoes, halved 1 cup bell pepper, assorted colors, diced 2 cups cremini mushrooms, sliced 1 medium onion, chopped 3 cloves garlic, minced 2 tsp Cajun seasoning 1/4 cup parsley, freshly chopped Salt and pepper, to taste Olive oil, as needed

Instructions

1. a. In a medium saucepan, bring vegetable broth to a boil over high heat. Gradually whisk in the grits, reduce heat to low, and cook for about 20 minutes until thickened. Stir occasionally. b. Remove from heat, stir in butter and shredded cheese, then cover and set aside. c. In a large skillet, heat olive oil over medium high heat. Add onion, garlic, bell peppers, mushrooms, and grape tomatoes. Cook until vegetables are tender, about 5 minutes. d. Stir in the Cajun seasoning, then add shrimp (vegetarian substitute) and cook until heated through, about 3 minutes. e. Add chopped parsley to the skillet and remove from heat. f. Serve the vegetable mixture over the prepared grits with a generous sprinkle of additional parsley for garnish.

Chef’s Insight

The key to a perfect Cajun-style Veggie Shrimp & Grits is finding a quality vegetarian shrimp substitute that mimics the taste and texture of traditional shrimp.

Notes

Adjust the Cajun seasoning to your preferred spice level.