A Southern Staple...Sweet Freedom; Living Allergen Free

Grits, a southern staple.  Severed at breakfast, lunch and dinner, three-quarters of the grits sold in the United States are from a belt of coastal states stretching from Louisiana to the Carolinas, known as the "Grits Belt.". Here in the northeast, reactions to this interesting side dish are mixed.  If you're not familiar, grits is coarsely ground corn that is usually cooked with milk and butter. 

I've always been a fan of this somewhat bland side dish, so recently began experimenting with ways to make tasty dairy free versions.   Grits made with just water miss the mark by a mile.  If you're going to try grits, it's worth it to add the extra calories  by using dairy free "milks" and "creams".  Almond Breeze makes an almond milk, coconut milk blend that I like to use in recipes that call for whole milk.  For recipes calling for heavy creme, my go to is Mimic Creme.  It is a blend of almond and cashew creme that's both gluten and dairy free.  I use the soy free version of Earth Balance for a butter substitute in all recipes.  It has a great flavor and replaces butter one for one. 

Although I love plain grits my preference is for a slightly spicier version.  My all time favorite grit dish is Shrimp and Grits!  I love both the traditional southern recipe and a "cream cheese" version that adds a unique flavor.  The southern version adds onion and bacon along with the ubiquitous hot sauce. 

If you've tried grits and decided they weren't for you, give them one more shot and try one or both of these recipes for Shrimp and Grits.  I promise you won't be sorry!

Cream Cheese Shrimp & Grits!

Serves 6

2 cups Mimic Creme

2 cups Almond Breeze almond/coconut blend

1 cup stone-ground grits (I use Bob's Red Mill)

1/3 cup cashew cream cheese

kosher salt and freshly ground black pepper to taste

In a medium saucepan, bring cream and milk to a simmer over moderately low heat.  Whisk in grits and cook, stirring often, for 25 minutes.  Stir in cheese and season with salt and pepper.

Toss shrimp in olive oil and hot sauce to taste (can be omitted) and bake shrimp in 450 degree oven for 10 to 12 minutes.

Traditional Shrimp and Grits

Ingredients

1 tablespoon butter replacement

1 tablespoon olive oil

1 large onion, finely diced

2 cloves garlic, finely chopped

2 cups milk replacement

3 cups water

1 cup grits

1 1/2 cups cheddar cheese replacement finely grated

8 ounces turkey bacon, chopped

20 medium to large shrimp, peeled and deveined

1/4 cup scallion, chopped

Salt and pepper

Procedures

Add the butter replacement and olive oil to a saucepan set over medium heat. When the butter has melted, add the onion and cook until soft. Add the garlic and cook for another minute. Turn the heat to high and pour in the milk replacement and water. Bring to a boil and slowly whisk in the grits. Turn the heat to medium-low and cook, stirring occasionally, for 15 to 20 minutes. When done, dump in the cheese replacement and stir until it is melted. Season with salt and pepper and set aside.

Add the bacon to a large skillet set over medium-high heat. Cook until golden browned and crisp. Remove and drain on paper towels. Pour out all but 3 tablespoons of the oil.

Set the skillet back over medium-high heat and when nearly smoking, add the shrimp. Cook until pink, about 1 1/2 minutes per side.

Scoop some of the cheese grits into a bowl and top with the shrimp, chopped bacon, and scallions. Season to taste with salt and pepper