Southern US Lunch Special: Gluten-Free Shrimp & Grits with Smoky Tomato Gravy (Serves 2)

Allergens

Shellfish (shrimp)

Ingredients

• 1 cup stone
• ground grits (gluten
• free)
• 2 cups water
• 1 cup heavy cream
• 1 lb large shrimp, peeled and deveined
• 1/4 cup unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a medium saucepan, combine the grits, water, and a pinch of salt. Bring to a boil, then reduce heat to low and cook for 20 minutes or until tender, stirring occasionally. Gradually add heavy cream and continue cooking for another 5 minutes or until desired consistency is reached. Season with salt and pepper, cover, and set aside.
2. In a large skillet, heat olive oil over medium high heat. Add onions and cook until translucent, about 3 4 minutes. Add garlic and cook for an additional 1 minute.
3. Stir in cherry tomatoes, smoked paprika, red pepper flakes (if using), salt, and black pepper to taste. Cook for 5 6 minutes or until the tomatoes begin to soften and release their juices.
4. Reduce heat to low and add shrimp to the skillet. Cook until they turn pink and opaque, about 3 4 minutes. Remove from heat and swirl in butter until fully incorporated.
5. To serve, spoon grits onto plates, followed by the smoky tomato shrimp mixture. Garnish with fresh parsley and enjoy!

Chef’s Insight

To create a more authentic flavor, use stone-ground grits and fresh stone-crushed tomatoes if possible.

Notes

For an extra smoky flavor, use smoked paprika instead of regular paprika.