House Ramer Garlic Basil Shrimp-n-Grits Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Yield: 4
- 1/2 cup grits
- 2 1/2 cup almond breeze original almond milk
- 1/4 cup olive oil (divided)
- 2 1/2 tsp. sea salt (divided)
- 1 lb. raw shrimp (1 1/2 lb in House Ramer)
- 4-6 cloves garlic (minced)
- 4 cups cherry tomatoes (halved)
- 1 cup chicken broth
- generous handful of basil (cut into ribbons)
(I add havarti cheese, salt/pepper, and a drop of heavy cream to the grits when they're cooked)
- Optional: Italian seasoning, Cajun spice, parmesan cheese, green onions, andouille sausage
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Directions: |
Directions:1) Grits
Bring the almond milk to a NEAR boil (it's ready when it's steaming). Add the grits and 1 tsp. of salt and whisk until smooth. Reduce heat and cover; letting grits cook for 7-10 minutes, stirring occasionally to prevent clumping or scorching. Stir in 1 tbsp. olive oil (I eyeball it for taste, most times more than 1 tbsp.) and season with salt as needed (add the havarti cheese and heavy cream at this point if you'd like).
2) Shrimp
In a large skillet over medium heat, heat 1 tbsp. olive oil and 1 clove of the garlic. Add the shrimp, sprinkle with 1/2 tsp. of salt and cook until pink on each side. Remove from heat.
- If you have Italian seasoning, or some Cajun spice, you may sprinkle on the shrimp as well.
3) Tomato Sauce
In the same skillet you used for the shrimp, add the tomatoes and the remaining garlic and olive oil. When the tomatoes start breaking apart and letting off their juices, add the chicken broth and simmer for 10-15 minutes. The sauce will thicken as you simmer it and reduce the heat. Add the 1 tsp. salt, shrimp, and basil. Stir to combine.
4) Serve
Divide the grits and top with shrimp and sauce. Garnish with additional basil and the optional parmesan cheese, green onions, sausage |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:10-15 minutes prep, cook time 30 |
Personal
Notes: |
Personal
Notes: The first time I ever had shrimp and grits, I was hooked and had to perfect our own recipe. I originally found the garlic basil recipe and tweaked it to our liking, added the chicken broth, added the sausage and just wanted to get the tomato sauce more flavorful but not overpowering. We also wanted to increase the amount of garlic that Stormie and I both love. I do like to use the andouille sausage as a garnish though, and not in the actual mixture of shrimp-n-grits. Cook the sliced-sausage separately on a skillet and add to the sides of the prepared bowl.
To most of the ingredients, I add a little more to make up for the added shrimp and to maximize the amount of delicious leftovers we get to eat the next day!
We hope you love this meal as much as we do...It's fun to make and even better to taste!
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