Shrimp & Butternut Squash Grits
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.
Ingredients
- .5 pint.5 pint.5 pint Yellow Cherry Tomatoes
- .5.5.5 Onion, medium, thinly sliced
- 1.5 cups1.5 cups1.5 cups Shiitake Mushrooms, sliced
- .5 lb.5 lb.5 lb Raw Shrimp, peeled and deveined
- 1 tsp1 tsp1 tsp Sea Salt, divided
- .75 tsp.75 tsp.75 tsp Black Pepper, divided
- 4 - 6 Tbsp4 - 6 Tbsp4 - 6 Tbsp Avocado Oil, divided
- 10 oz10 oz10 oz Butternut Squash, bag (about 2.5 cups), frozen
- 1 cup1 cup1 cup Almond Flour
- 1 tsp1 tsp1 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper, cracked
- 1 cup1 cup1 cup Water
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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
- 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
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Paleo Pescetarian Seafood Specific Carbohydrate Diet Sugar Free Whole30This 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 |
Calculated per serving. |
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