Shrimp & Butternut Squash Grits (Edit recipe)

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If cozy were a taste, rather than a feeling, this just might be it. The layers of flavor in this Shrimp & Butternut Squash Grits come together for a weeknight meal that’s perfect for Whole30 or anytime you need a little warmth in your life.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

12

Serves: 2

Ingredients

.5 pint Tomato, Yellow Cherry
.5 Onion, medium, thinly sliced
1.5 cups Shiitake Mushrooms, sliced
.5 lb Shrimp, Raw, peeled and deveined
1 tsp Sea Salt, divided
.75 tsp Black Pepper, divided
4 - 6 Tbsp Avocado Oil, divided
10 oz Butternut Squash, bag (about 2.5 cups), frozen
1 cup Almond Flour
1 tsp Kosher Salt
.5 tsp Black Pepper, cracked
1 cup Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the shrimp: Preheat oven to 400 degrees F. Add cherry tomatoes to a small sheet pan, drizzle with about 2 tablespoons avocado oil and season with salt and pepper. Roast for 18 to 20 minutes, until tomatoes just begin to burst.
Add 1-2 tablespoons avocado oil to a large skillet over medium-high heat. Once heated, add sliced onion and cook for 3 to 5 minutes, before adding in sliced mushrooms. Reduce heat to medium and continue cooking for about 8 to 10 minutes, until mushrooms begin to crisp. Remove from skillet and set aside.
Add 1-2 more tablespoons avocado oil to the skillet and add shrimp in a single layer. Season with salt and pepper. Cook for about 2 minutes per side, then add roasted cherry tomatoes, onion and mushroom to the skillet. Stir until shrimp is cooked, taste and adjust seasoning.
For the grits: Cook butternut squash according to package directions. Drain and add to a small bowl. Season with 1/2 teaspoon salt and 1/2 teaspoon cracked black pepper. Use an immersion blender to create a puru00e9e (or smash well with a fork, until creamy).
Bring 1 cup water and 1/2 teaspoon salt to a simmer in a small saucepan. Whisk in almond flour, about 1/3 cup at a time, until well incorporated. Remove from heat and let sit for about 5 minutes. Whisk in butternut squash puree.
Spoon grits into the bottom of two bowls. Top with shrimp mixture and serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	502
Fat:	36 g
Carbohydrates:	24 g
Protein:	20 g
Cholesterol:	165 g
Sodium:	2358 mg
Fiber:	5 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.