PUBLISHED 9/14/2019
Traditional Shrimp and Grits is a Southern staple and it’s no surprise why. It has everything you want in comfort food – a rich sauce, filling starch, and of course….BACON! There are so many different variations of this recipe depending on it’s region of origin, but my recipe is a healthier alternative. This simple, yet delicious version is Perfectly Imperfect to serve to dinner guests or enjoy on a weeknight, and so tasty you’ll be making it over and over again!
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
ingredients
- 2 cups Rolled Oats (finely ground in mixer/food processor)
- 2 cups Water
- 2 cups Milk*
- 2 sprigs Fresh Rosemary**
- 1 lb Shrimp
- 2 Lemons
- 4 oz Pancetta***
- 2 Bell Peppers (chopped) – I used Red and Orange
- 1 Onion (chopped)
- 3 Garlic Cloves (minced)
- 1/4 cup Vegan Butter****
- 1/4 cup Flour
- 1 1/2 cups Stock*****
- 1 TBSP Worcestershire Sauce
- 1/2-1 cups shredded Cheese******
- Salt and Pepper to taste
*I use unsweetened Original Almond Milk as a healthier alternative to Cow Milk. You should absolutely use regular milk if you prefer. Substitute with Vegetable or Chicken Stock, or use all water instead to save calories also.
**I do encourage using fresh Rosemary in this recipe but you can use dried as well. Add 1 TBSP to the Oats and use another TBSP a garnish.
***Pancetta is an Italian cured meat like Bacon. I got mine already cubed to it saved prep time. Bacon can also be used here. Stick to 1/2 cup of cubed Bacon to keep the recipe light, but, by all means, use more if you want to!
****I only keep non-dairy Butter at home (Avocado Oil Butter) but use whatever you have on hand.
*****Honestly any flavor of Stock will taste delicious (I used Chicken)
******Cheddar Cheese is the traditional choice for this dish. I used Manchego which is a salty sheep’s milk Cheese because it’s my favorite. Feel free to experiment here, but keep it to mild cheeses – you don’t want to overpower the other delicious flavors.
instructions
- Bring Water and Milk to boil in medium sized pot.
- Add Oats and 1 whole Rosemary Sprig and stir. Cook until creamy and most of the liquid is absorbed (about 4 minutes).
- Cover and set aside.
- Cook Pancetta or Bacon in hot pan until crispy (about 2 minutes). Remove from pan and set aside on a paper towel to absorb the excess grease.
- Saute Onion, Peppers, and Garlic in the pan grease over medium heat until the vegetables soften (about 5 minutes). Season with Salt and Pepper.
- Season Shrimp with Salt and Pepper and juice from 1 Lemon.
- Turn off the heat and add the Shrimp to the pan.
- In a small saucepan, melt the Butter over low heat. Add Flour and stir. Brown the mixture for about 3 minutes, stirring often.
- Add butter mixture (Rue) to the Shrimp and Vegetables. Turn heat back on the medium high.
- Pour in Stock and Worcestershire. Add Pancetta and juice from half a Lemon.
- Continue to stir the sauce as it thickens and the Shrimp cook through (about 5 minutes).
- Remove the lid and the Rosemary from the Oats and grate in Cheese. Season with a little Salt and Pepper. Stir. *If the Oats are too thick, add more Milk and Water and keep stirring until it gets to the consistency you like. (It should be smooth and creamy).
- To Serve, scoop Oats into a bowl, spoon in the Shrimp mixture, and top with chopped Rosemary and Lemon wedge.
- ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!
