Bone Broth Shrimp and Grits (Edit recipe)

This healthified take on this southern classic will Blow.Your.Mind! It is seriously delicious and it's quick and easy which makes it perfect for a weeknight meal.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	368
Fat:	16 g
Carbohydrates:	28 g
Protein:	33 g
Cholesterol:	195 g
Sodium:	2230 mg
Fiber:	2 g
Sugars:	0 g
Calculated per serving.

by Bonafide Provisions

View original recipe

Serves: 4

Ingredients

4 cups Chicken Bone Broth, (Bonafide Provisions Chicken Bone Broth)
.5 tsp Sea Salt, (Celtic Sea Salt) to taste
.25 Ground Fresh Black Peppercorns
1 cup Corn Grits (Polenta)
4 Tbsp Unsalted Butter
1 Tbsp Creole Seasoning
1 lb Raw Shrimp, peeled and deveined
.5 cup Red Bell Pepper, thinly diced
1 clove Garlic
1 Tbsp Lemon Juice
2 Tbsp Parsley, chopped
1 cup Green Onion (Scallion)
1 tsp Chili Flakes, red

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Process

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

Add the bone broth, salt, and pepper in a large pot, and bring to a boil.
Once boiling, add the grits, stir, and cook for approx 20 min or until all liquid is absorbed
Heat cast iron pan on the stove. While the pan is heating, add creole seasoning to shrimp and let sit. Add shrimp to pan and cook for 1-2 min on each side.
Transfer cooked shrimp to plate and set aside. Add diced red bell pepper, garlic, lemon juice to the pan and cook for 2-3 min. Remove pan from heat after 2-3 min.
Spoon grits onto plate or bowl, top with shrimp and bell pepper mixture. Garnish with parsley, scallions, and red chili flakes.