Spicy Shrimp and Grits with Chipotle Butter (Soy-Free)

Ingredients

• 1 cup Grits (stone-ground)
• 4 cups Almond Milk (unsweetened)
• 1 pound Shrimp (peeled and deveined)
• 2 count, minced Chipotle peppers in adobo sauce
• 4 tablespoons Dairy-free butter (e.g., Miyoko's Kitchen)
• 2 cloves, minced Garlic
• 0.5 cup, diced Onion
• 1 tablespoon Lime juice
• 0.25 cup, chopped Cilantro
• 1 tablespoon Avocado Oil
• 0.75 teaspoon Salt
• 0.25 teaspoon Pepper

Instructions

1. 1In a large heavy-bottomed saucepan, bring the 4 cups of unsweetened almond milk to a gentle simmer over medium heat (about 180°F / 82°C). Slowly whisk in the 1 cup of stone-ground grits. Reduce the heat to low, cover, and cook, stirring frequently to prevent sticking, until the grits are thick and creamy, about 20-25 minutes. Stir in 0.5 teaspoon of the salt and 0.15 teaspoon of the pepper.
2. 2While the grits are cooking, prepare the chipotle butter. In a small bowl, combine the 4 tablespoons of dairy-free butter with the 2 minced chipotle peppers in adobo sauce. Mash them together with a fork until well combined.
3. 3Heat the 1 tablespoon of avocado oil in a 10-inch skillet over medium heat (about 325°F / 163°C). Add the 0.5 cup of diced onion and the 2 minced cloves of garlic. Cook, stirring often, until the onion is softened and translucent, about 5 minutes.
4. 4Add the 1 pound of shrimp to the skillet in a single layer. Cook for 3-5 minutes, flipping halfway through, until the shrimp are pink and opaque. Do not overcook.
5. 5Stir the prepared chipotle butter and the 1 tablespoon of lime juice into the skillet with the shrimp. Continue to cook, stirring gently, until the chipotle butter is fully melted and coats the shrimp, about 1 minute.
6. 6Stir the remaining 0.25 teaspoon of salt and 0.10 teaspoon of pepper into the shrimp mixture.
7. 7To assemble, spoon the prepared grits into four bowls. Top the grits generously with the spicy shrimp and chipotle butter mixture. Garnish with the 0.25 cup of chopped cilantro.
8. 8Serve immediately.

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