🌟 Veggie Cajun Brunch Delight: Mouthwatering Vegetarian Shrimp & Grits with Spicy Bloody Mary Mocktail
About This Recipe
A vegetarian take on classic Cajun shrimp and grits, featuring plant-based shrimp seared and simmered in Creole sauce over creamy stone-ground grits made with vegan cheddar and almond milk.
Cajun cuisine originates from the Acadian settlers in Louisiana who brought their French culinary traditions to the United States. This vegetarian twist on a classic Cajun brunch showcases the versatility of Cajun flavors.
Ingredients
- 1 cup stone-ground grits
- 2 cup vegetable broth
- 2 cup water
- 1/2 cup vegan cheddar cheese, shredded
- 1 cup almond milk
- salt, to taste
- black pepper, to taste
- 1 lb vegetarian shrimp, thawed
- 1 tbsp olive oil
- 1 cup Creole sauce
- fresh parsley, chopped, for garnish
Instructions
- 1
In a large saucepan, combine grits, vegetable broth, and water. Bring to a boil over medium heat. Reduce the heat to low and simmer, stirring frequently, until the grits are tender and creamy, about 20 minutes.
- 2
Stir in the vegan cheddar cheese and almond milk, season with salt and pepper to taste. Set aside and keep warm.
- 3
In a large skillet, heat olive oil over medium heat. Add vegetarian shrimp and cook until heated through, about 4 minutes per side.
- 4
Stir in the Creole sauce and let simmer for 2-3 minutes until heated through. Season with salt and black pepper to taste.
- 5
To serve, spoon the warm grits onto plates, top with vegetarian shrimp and generous portions of the spicy Creole sauce. Garnish with fresh parsley.
Chef's Notes
For extra heat, add a dash of hot sauce or cayenne pepper to the Creole sauce. The grits reheat well with a splash of broth to loosen them back up.
Plating Tips
Spoon grits into a shallow bowl, arrange the shrimp on top, and drizzle Creole sauce around the edges. Finish with a generous sprinkle of chopped parsley for color contrast.