Gluten-Free Shrimp and Grits

Ingredients

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• 1.5 lbs large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup GF chicken or vegetable stock Shop
• 0.5 cup GF heavy cream or full-fat coconut milk Shop
• 2 tbsp GF tamari or coconut aminos Shop
• 1 tbsp cornstarch or arrowroot starch Shop
• 1 tsp Worcestershire sauce (ensure GF) Shop
• 0.5 tsp smoked paprika Shop
• 0.25 tsp cayenne pepper (optional) Shop
• 1 tsp salt, divided
• 0.5 tsp black pepper, divided
• 1.5 cups GF stone-ground grits
• 4 cups water or GF milk for grits
• 2 tbsp butter or dairy-free alternative for grits
• 0.5 cup shredded sharp cheddar cheese (optional, omit for dairy-free)
• 2 tbsp fresh parsley, chopped, for garnish

Instructions

1. 1 Prepare the grits: In a medium saucepan, bring 4 cups of water or GF milk to a boil. Gradually whisk in the GF stone-ground grits, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Reduce heat to low, cover, and simmer for about 20-25 minutes, stirring frequently, until the grits are tender and creamy. Stir in the butter (or dairy-free alternative) and optional cheddar cheese until melted and smooth.
2. 2 While the grits are simmering, prepare the shrimp. Pat the peeled and deveined shrimp dry with paper towels and season them with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water to create a slurry; set aside.
3. 3 Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer and cook for about 1-2 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside on a plate, leaving any rendered juices in the pan.
4. 4 Reduce the skillet heat to medium. Add the chopped onion to the skillet and sauté for about 5-7 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
5. 5 Pour in the GF chicken or vegetable stock, GF heavy cream (or coconut milk), GF tamari, and GF Worcestershire sauce. Add the smoked paprika and optional cayenne pepper. Bring the mixture to a gentle simmer, stirring to combine all the flavors.
6. 6 Gradually whisk the cornstarch slurry into the simmering sauce. Continue to cook and stir for about 2-3 minutes, until the sauce has thickened to your desired consistency, coating the back of a spoon. Taste and adjust seasoning with salt and pepper if needed.
7. 7 Return the cooked shrimp to the skillet with the thickened sauce. Stir gently to coat the shrimp evenly and allow them to heat through for about 1-2 minutes. Serve the shrimp and sauce immediately over the prepared creamy grits, garnished with fresh chopped parsley.

Nutrition (per serving)

Tips & Notes

• Stone-ground grits need a slow simmer and frequent whisking. If they get thick before they are tender, whisk in hot water a little at a time. Use grits labeled gluten-free.
• Cook the shrimp only until they just turn pink in step 3, then take them out. They finish heating in the sauce and turn rubbery if they cook longer.
• Shred the cheddar from a block. Bagged shredded cheese is coated in anti-caking starch, which can make the grits grainy instead of creamy.

Common questions