Both my husband and I attended Ole Miss in Oxford, MS. There is an amazing restaurant there, City Grocery, that Chef John Currence started. If you ever visit Oxford, you MUST have a meal here!! Currence has since opened several other restaurants and every one of them is truly amazing. The signature dish at City Grocery is Shrimp and Grits. A southern creamy, delicious dish. I have tried bites along the way, but I have always wanted to attempt to make a dairy free and now gluten free version. With all of the new products available, I believe it is finally possible!!! So here we go...
Dairy and Gluten Free Creamy Shrimp and Grits
Shrimp Ingredients:
1 lb fresh large shrimp
6 slices gluten free bacon
2 T olive oil
1/2 bulb of garlic
4 t lemon juice
2 T chopped parsley
1 cup sliced scallions
First things first. Get those shrimp peeled and deveined (if you didn't ask your market to do this for you) Keep them on ice throughout this process.
Chop your bacon. I used Lou's Garrett Valley Naturals.
Fry until completely done and drain all of grease.
Meanwhile, chop your garlic. To make is easier on me, I tossed the garlic into my mini food processor. You could also use a garlic press for this step.
Add your olive oil into the same skillet you cooked the bacon. Toss in your garlic and stir until fragrant (1-2 minutes)
Add in your shrimp and stir to combine with the garlic.
Cook until completely done.
While the shrimp is cooking, chop your scallions very thin and chop your parsley.
Once completely cooked, remove the shrimp skillet from heat and add in your lemon juice, bacon, parsley, and scallions.
Stir to combine.
Serve immediately over your grits (recipe below)
Grits Ingredients:
(Thought I was going to need the dairy free sour cream for creaminess but it wasn't needed, so sorry for including it in the pic!)
1 cup gluten free grits
4 cups water
3 T buttery spread
2 cups daiya "cheddar cheese shreds"
salt and pepper
The only gluten free grits I could find were instant grits, so thats what I went with. Just makes it that much easier!
Bring water to a boil.
Add your grits and stir. Reduce to low heat. Cover and simmer, stirring occasionally. Cook for 5-6 minutes or until they look like this:
Remove from heat and add in buttery spread, salt, pepper, and cheddar shreds.
These are my FAVORITE shreds!! They are gluten free, dairy free, casein free, and soy free.
Stir until all of the cheese is melted and ingredients are combined.
Top with your shrimp and chow down!
Thanks Y'all!
-Wise Wife
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