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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 winter warmth in your life.
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 winter warmth in your life.
[penci_recipe]
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 winter warmth in your life.
[penci_recipe]
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 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 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 ½ teaspoon salt and ½ teaspoon cracked black pepper. Use an immersion blender to create a purée (or smash well with a fork, until creamy).
Bring 1 cup water and ½ teaspoon salt to a simmer in a small saucepan. Whisk in almond flour, about ⅓ cup at a time, until well incorporated. Remove from heat and let sit for about 5 minutes. Whisk in butternut squash purée.
Spoon grits into the bottom of two bowls. Top with shrimp mixture and serve.
10-ouncebag frozen butternut squash, about 2 ½ cups
1cupalmond flour
1teaspoonkosher salt
½teaspooncracked black pepper
Water
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Instructions
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 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 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 ½ teaspoon salt and ½ teaspoon cracked black pepper. Use an immersion blender to create a purée (or smash well with a fork, until creamy).
Bring 1 cup water and ½ teaspoon salt to a simmer in a small saucepan. Whisk in almond flour, about ⅓ cup at a time, until well incorporated. Remove from heat and let sit for about 5 minutes. Whisk in butternut squash purée.
Spoon grits into the bottom of two bowls. Top with shrimp mixture and serve.
Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.
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