Gluten-Free Shrimp and Grits

Ingredients

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

• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.