Dairy-Free Creole Shrimp and Grits

Ingredients

• 1 cup Stone-ground grits
• 3 cups Water
• 1/2 cup Coconut milk (full-fat)
• 2 tablespoons Nutritional yeast
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 pound Shrimp (peeled and deveined)
• 4 ounces Andouille sausage (sliced)
• 1/2 medium Onion (chopped)
• 1/2 medium Green bell pepper (chopped)
• 2 cloves Garlic (minced)
• 2 teaspoons Cajun seasoning
• 2 tablespoons Olive oil
• 2 tablespoons Green onions (sliced)

Instructions

1. 1In a large heavy-bottomed pot, combine the 3 cups of water and the 1 cup of stone-ground grits. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the grits are tender and have thickened. Stir in the 1/2 cup of coconut milk, the 2 tablespoons of nutritional yeast, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper until well combined.
2. 2While the grits are cooking, heat the 2 tablespoons of olive oil in a 12-inch skillet over medium heat (350°F / 175°C).
3. 3Add the 4 ounces of sliced andouille sausage, the 1/2 medium chopped onion, and the 1/2 medium chopped green bell pepper to the hot skillet. Cook, stirring often, for 5 to 7 minutes, until the sausage is lightly browned and the vegetables have softened.
4. 4Add the 2 cloves of minced garlic and the 2 teaspoons of Cajun seasoning to the skillet. Cook, stirring constantly, for 1 minute more, until the garlic is fragrant.
5. 5Add the 1 pound of shrimp to the skillet in a single layer. Cook for 3 to 5 minutes, flipping halfway through, until the shrimp are pink and opaque and reach an internal temperature of 145°F (63°C).
6. 6Spoon the cooked grits into four bowls. Top the grits with the shrimp and sausage mixture. Garnish with the 2 tablespoons of sliced green onions before serving.

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