This is a simple and very easy recipe that came about one day, because I had some extra shrimp lying around in my refrigerator waiting to be cooked. There wasn't a lot of leftover shrimp, so I figured I would make my husband and I some shrimp and grits for breakfast. I'm a big fan of shrimp and grits, and I love making them in different fashions. So I had to share with you one of my super easy shrimp and creamy grits recipe... but of course you know I had to think out of the normal box here, and use coconut milk instead of heavy cream, or water!
Now if you didn't know, coconut milk is half the calories than heavy cream; it is also a great alternative for creamy grits if you are vegan, or have diet/allergic related issues regarding dairy. In all honesty, in comparison of flavor between using heavy cream and coconut milk for the grits, they taste the same in my opinion.
Spicy Shrimp and Grits:
Prep Time: 10 minutes | Cook Time: 10 minutes | Yields: 4
- 10 medium raw shrimp, peeled and deveined
- 6 tablespoons quick grits
- 2 tablespoons red bell pepper, minced
- 2 tablespoons yellow onion, minced
- 1 tablespoon garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 can of coconut milk (1-2/3 cups)
- salt to taste
- Creole seasoning to taste
- 1/2 teaspoon cayenne pepper
- 1 tablespoon unsalted butter
- 1/2 cup shredded hot pepper cheese
- In a medium pot on medium-high heat, bring coconut milk to a simmer.
- Add in quick grits and cook for 5 minutes, then add shredded cheese, and cook for another 3-5 minutes, until grits are at desired thickness (be sure to read the cooking directions on the box, not every quick grits are the same).
- Season grits with salt (to taste), and cayenne pepper. If you don't want it too spicy, add cayenne pepper in to taste.
- Meanwhile in a large skillet on medium-high heat, add 1/2 tablespoon butter, and diced onions, bell peppers, and garlic. Sauté for 2 minutes until onions and peppers are translucent.
- Add in 1/2 tablespoons butter and the raw shrimp, then season with creole seasoning.
- Stir and continue to cook on medium-high heat for another 2 minutes until shrimp is halfway cooked.
- Reduce heat to medium-low and cook for another 2 minutes until shrimp is thoroughly pink in color and cooked.
- Remove shrimp and veggies from burner and add in the cilantro.
Be sure to let you shrimp and grits sit for 1-2 minutes before plating and serving. Presentation wise, I like to serve mine with the shrimp and veggies layered on top of the grits. So give this recipe a try and let me know how you like it, and how you presented it to your family!