SHRIMP AND GRITS

9 Jan

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Another chilly day calls for some yummy healthy comfort food for lunch πŸ™‚ I love grits, and I can have it with anything! Whether it’s with warm almond milk and cinnamon, or spicy shrimp with yummy garnishes, I’ll eat it and enjoy it.

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I used organic brown rice farina for the grits, but to make this paleo friendly, you can use cauliflower and it will taste just as good πŸ™‚ Have a great day!

Recipe: serves 1

For Grits:

1/3 cup organic brown rice farina
1/3 cup water

For Shrimp:

8 pieces raw shrimp (peeled)
A handful of chopped green onions
2 tbsp. chopped red onions
a handful of diced red bell peppers
1 tiny garlic clove (chopped)
1/2 tsp. chopped poblano pepper
1/8 cup low sodium vegetable broth (or any broth of choice)
A dash of oregano
1 tbsp. organic coconut oil (for frying)
A few chopped fresh cilantro leaves (optional)

First, prep all your ingredients for the shrimp, then place a skillet over medium heat and add coconut oil. To make this quick, toss all shrimp with shrimp ingredients into the skillet (saving the broth for last) and cover the skillet, then let everything simmer for 3 minutes. Set aside when ready and proceed to prepare your grits.

Place a skillet over medium heat and add water, followed by grits. The grits cook very quickly so do not leave it unattended or it will burn. Stir grits until they thicken, this should take less than a minute.

When grits are ready, plate your meal and top with fresh cilantro. Enjoy!

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