Gluten Free Creamy Shrimp & Grits (with Kale Salad)

Gluten Free Creamy Shrimp & Grits (with Kale Salad)

This recipe for shrimp and grits is a favorite in our house. It’s rich, creamy, and perfectly balanced with just a hint of smoky spice. To add a some lightness to the meal, pair it with a simple kale salad.

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Course: Main meal

Cuisine: American

Keyword: creamy shrimp and grits, easy shrimp and grits, Shrimp and grits recipe

Servings: servings

Calories: 538kcal

Author: Jen Pinkston

Ingredients

Shrimp & Grits:

1 c stone ground white corn grits I use trader joe’s brand^ (Regular grits* will work fine too)
2 ½ c chicken or vegetable stock water can be used if you don’t have stock
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
2 tablespoon grassfed butter
¾ c milk of choice I use almond milk
⅓ c organic white cheddar shredded
3-4 slices of bacon chopped into small pieces
½ lb raw shrimp peeled, deveined
½ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon paprika
Green onion garnish
Dried parsley garnish

Kale Salad:

1 kale bunch
¼ c dried cranberries
3 tablespoon crumbled goat cheese
¼ c slivered almonds
2 tablespoon avocado oil or olive oil
1 tablespoon balsamic Vinegar
Salt & pepper to taste

Instructions

Remove kale from stem and rip into small pieces. Pour oil over and massage until completely covered, set aside.
Combine grits, stock, salt, garlic, and butter in a saucepan over med-high heat and bring to a low boil. Allow to boil for 2-3 minutes stirring frequently, then cover and simmer on low for 20 minutes. Stirring on occasion so the grits don’t stick.
While grits simmer, cook chopped bacon on med until crispy, place on paper towel. Using the same pan with bacon grease, add shrimp on med-low season with chili powder, cumin, paprika, plus a pinch of salt and pepper. Cook for 4-5 minutes, until opaque, then set aside.
To finish salad, add cranberries, goat cheese, almonds, vinegar, salt and pepper to kale and mix well. Store in fridge until ready to serve.
Once timer goes off for the grits, add milk and cheese, then cook for 10 more minutes, stirring occasionally.
Portion grits in bowls top with bacon, shrimp, green onion, and sprinkle with parsley.

Notes

^Different brands of stone-ground grits have different cooking times, some taking up to 60 minutes so I would double check the cooking time on the package directions to ensure the alloted 30 minutes in my recipe will be enough. *If using regular grits, cook time can be reduced by 5-7 minutes, stone ground take a bit longer.

To make dairy free, omit cheddar cheese (or replace with a non-dairy substitute, I recommend this brand), also omit butter and reduce stock/water to 2 ¼ cups.

Nutrition