Makes 2 Servings
Macros: 243 Cal, Fat 4g, Carbs 26g, Fibre 1g, Protein 26g
1 1/2 cups Vegetable Broth
1/2 tsp Sea Salt (divided)
1/3 cup Old Fashioned Grits (uncooked)
1 1/2 tsps Butter
227 grams Shrimp (peeled, deveined)
1 Garlic (cloves, minced)
1 tbsp Lemon Juice
1 tbsp Parsley (chopped)
In a pot, bring the broth to a boil. Add half the salt and slowly whisk in the grits. Reduce the heat to medium-low and cook for about 15 minutes, or until thickened. Set aside.
Heat the butter in a skillet over medium-high heat. Add the shrimp and garlic. Cook for 3 to 4 minutes, or until the shrimp turns pink. Remove from heat.
Add the lemon juice and parsley to the shrimp and toss until well incorporated. Season with the remaining salt.
Divide grits into bowls and top with the lemon garlic shrimp. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals approximately one cup of cooked grits and six shrimp.
Dairy-Free: Use olive oil instead of butter.
More Flavour: Add cayenne, parmesan or cheddar cheese to the grits. Substitute half the broth with dairy or alternative milk.