Red Meat Allergy Friendly Shrimp and Grits
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Learn more →Ingredients
4 servings
For the grits
- 4 cups water
- 2 cups whole milk
- 1 tsp kosher salt
- 1 cup stone-ground grits
- 2 tbsp unsalted butter
- ½ cup cheddar cheese, shredded
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish.
For the shrimp and sauce
- 4 strips bacon, cut into ½-inch pieces
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 1 ½ lb large shrimp (21–25 count), peeled and deveined
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- salt and pepper, to taste
- 1 cup green bell pepper, finely diced
- 4 scallions, white and light green parts thinly sliced, dark green tops reserved for garnish
- 3 cloves garlic, minced
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- 1 tbsp fresh lemon juice
- 1 tbsp unsalted butter
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Combine the water, milk, and 1 tsp kosher salt in a large saucepan and bring to a boil over medium-high heat. Slowly whisk in the stone-ground grits, then reduce the heat to low.
- 2
Cook the grits, stirring frequently with a wooden spoon, until thick, creamy, and no longer gritty when rubbed between your fingers, about 25–30 minutes. Remove from heat and stir in the 2 tbsp butter and shredded cheddar until fully melted and incorporated. Cover and keep warm.
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