Garlic Basil Shrimp and Grits

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1/2 cup grits

2 1/2 cups Almond Breeze Original Almondmilk

1/4 cup olive oil (divided)

2 1/2 teaspoons sea salt (divided)

1 lb. raw shrimp

4 cloves garlic, minced

4 cups cherry tomatoes, halved

1 cup chicken broth

a handful of fresh basil, cut into ribbons

Directions

GRITS

In a medium saucepan, bring the almondmilk to a near-boil (it’s ready when it’s steaming). Add the grits and 1 teaspoon salt and whisk until smooth. Reduce heat and cover; let the grits cook for 7-10 minutes, stirring occasionally to prevent clumping or scorching. Stir in 1 tablespoon olive oil (more to taste) and season with more salt as needed.

SHRIMP

In a large skillet over medium heat, heat 1 tablespoon olive oil and 1 clove of the garlic. Add the shrimp, sprinkle with 1/2 teaspoon salt, and cook for a few minutes on each side until pink. Remove from heat.

TOMATO SAUCE

In the same skillet, add the tomatoes, garlic, remaining 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 should thicken as you simmer it and reduce the heat. Add the 1 teaspoon salt, shrimp, and basil. Stir to combine.

SERVE

Divide the grits between four bowls and top with the shrimp/sauce. You can top with additional basil or Parmesan cheese.

Nutrition

• Calories: 295
• Total Fat: 16.9 g
• Saturated Fat: 2.2 g
• Trans Fat: 0 g
• Cholesterol: 183.7 mg
• Sodium: 2008.4 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2.1 g
• Total Sugars: 4.2 g
• Protein: 26 g