Clean Eating Shrimp and Grits

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Clean Eating Shrimp and Grits

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Serves 4
Dietary Gluten Free
By author Alisa R

Ingredients

  • 2-3 tablespoons organic cold pressed extra virgin olive oil
  • 3 shallots (finely sliced)
  • 2-3 cloves garlic (crushed)
  • 1/2 red, green, and yellow bell peppers (jullienned)
  • 1 cup fresh tomato, seeds removed (chopped)
  • 1-2 tablespoon blackening seasoning (see below)
  • 2 cups chicken or vegetable broth
  • 2 tablespoons gluten free Worcestershire sauce
  • 2 tablespoons garbanzo bean flour
  • 2 tablespoons organic tomato paste
  • 1lb wild caught shrimp (peeled, deveined and tails removed)
  • 3 cups water
  • 1 teaspoon garlic powder
  • 1 cup organic corn polenta
  • salt and pepper

Directions

1. In a large saute’ pan heat 1-2 Tbsp. of olive oil over medium heat.
2. Add 3 sliced shallots and 2-3 cloves of crushed garlic to pan and sauté until softened, 3-5 minutes. Do not allow the garlic to burn. You may add a tablespoon of chicken or vegetable broth to pan to prevent from sticking.
3. Add the red, green, and yellow peppers to pan and cook, stirring often until tender crisp. Approximately, 5-7 minutes.
4. Pour in 1 cup of chicken or vegetable broth. Add blackened seasoning, Worcestershire sauce and tomato paste, mix well and simmer for 3 minutes.
5. In a small bowl whisk together garbanzo flour and 1/2 cup of chicken or vegetable broth, pour into sauté pan with the vegetables, stir to mix well and let simmer until sauce is thickened.
6. Once the sauce has thickened, add the shrimp, chopped tomatoes and remaining ½ cup of chicken or vegetable broth. (Or only enough to bring to desired consistency.) Simmer until shrimp are cooked through, approximately 3-5 minutes, stirring often.
7. While shrimp is cooking, bring 3 cups of filtered water and ¼ - ½ tsp. of salt to a boil over high heat. Once boiling, reduce heat to medium/low and slowly stir in the polenta. Add a pinch of black pepper and 1 tsp. of garlic powder. Cook, stirring often until done. Approximately 4-5 minutes. The polenta will cook quickly. Do not allow polenta to sit or it will be too firm. Serve as soon as done.
8. Place the polenta in 4 shallow bowls and spoon shrimp mixture over the top.
Blackening Seasoning
9. Recipe for Blackened Seasoning is as follows: 1 T. each of garlic powder, onion powder and ground dried thyme. 1 ½ T. of paprika, 1 teaspoon each of cracked black pepper, dried basil and dried oregano. Then add 1 ¼ to 1 ½ teaspoons of cayenne, according to your taste. Mix well and store in an air tight container.

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