Shrimp & Butternut Squash Grits (Edit recipe)

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.

15 minutes

25 minutes

Difficulty:

Intermediate

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
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 2

Ingredients

.5 pint Yellow Cherry Tomatoes
.5 Onion, medium, thinly sliced
1.5 cups Shiitake Mushrooms, sliced
.5 lb Raw Shrimp, 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

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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.