Mouthwatering Gluten-Free American Brunch: Creamy Shrimp and Grits with Crushed Avocado

Allergens

Shellfish

Ingredients

• 2 cups stone
• ground corn grits (gluten
• free)
• 4 cups water
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound medium shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 1/4 cup finely chopped green onions
• 2 ripe avocados
• 1/2 teaspoon lime zest
• 1 tablespoon lime juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

Instructions

1. In a medium saucepan, bring water, heavy cream, salt, and black pepper to a boil. Slowly whisk in the grits, then reduce heat to low. Cook, stirring frequently, for about 5 minutes or until thickened. Remove from heat and cover to keep warm.
2. In another pan, melt butter over medium heat. Add shrimp, green onions, garlic powder, and cayenne pepper. Sauté until the shrimp turns pink and cooked through, around 3 4 minutes. Set aside.
3. In a separate bowl, mash avocados with lime zest and juice until smooth and creamy. Season with salt and black pepper to taste.
4. To serve, spoon warm grits onto plates, followed by the sautéed shrimp mixture. Top with a generous dollop of crushed avocado. Garnish with additional green onions if desired.

Chef’s Insight

The perfect balance of creamy, spicy, and zesty flavors make this dish a true brunch sensation.

Notes

Use fresh shrimp for the best flavor and texture. Choose ripe avocados for easier mashing and a smoother consistency.