Gluten-Free Cuban-Style Shrimp and Grits

Ingredients

• about 450 g Shrimp
• 1 cup Gluten-free grits
• 4 cups Chicken broth
• 1 can (14.5 oz) Diced tomatoes
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 1 medium Onion
• 4 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Cumin
• 1/2 tsp Oregano
• 1 Bay leaf
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tsp Hot sauce
• 2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and devein the shrimp. Dice the bell peppers and onion. Mince the garlic.
2. 2Bring chicken broth to a boil in a saucepan. Whisk in the gluten-free grits and reduce heat to low. Simmer, stirring occasionally, until thickened, about 20-25 minutes.
3. 3While the grits are cooking, heat olive oil in a large skillet over medium heat. Add the bell peppers and onion and cook until softened, about 5 minutes. Add the garlic, cumin, and oregano. Cook for 1 minute more.
4. 4Add the diced tomatoes, bay leaf, salt, and pepper to the skillet. Simmer for 10 minutes.
5. 5Add the shrimp to the skillet and cook until pink and cooked through, about 3-5 minutes.
6. 6Remove the bay leaf. Spoon the grits into bowls and top with the shrimp Creole sauce. Garnish with fresh cilantro and hot sauce.

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