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.
