Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Shrimp and Grits with Roasted Tomatoes

Dinner Party, Gluten Free, Seafood

I want to share with you my latest food obsession –  grits!  Specifically white corn grits from Palmetto Farms, gluten free of course.  With little knowledge and no prior consumption of them, they are a revelation for me.  I didn’t grow up in the “South”, and have not even one relative that could lay claim to being reared south of the Mason-Dixon line.  

You would think that would hinder my ability to fully embrace grits.  Nope.  However, it did give me a clean canvas to experiment with them.  You see they are a bit of a chameleon, changing taste and texture with whatever you pair them with.

While some Southerners swear by the 1/2 water, 1/2 milk for the liquid component,  I don’t.  After several batches (all enjoyed) I found that all chicken or vegetable stock is preferable for us.  Some like gooey cheeses like cheddar, chevre or blue in their grits, while we preferred a salty cheese.  Manchego won the cheese debate here, since it enparts a nice salty, tangy flavor.

They are perfect dinner party fare.  You can start them cooking just before your guests arrive then leave them on low bubbling away for ages.   Just stir every 10-15 minutes adding a bit of liquid to keep them moving but not soupy.  Then, when you are ready to serve remove from heat and stir in some butter, herbs, cheese, and mashed roasted garlic as I did here, adjust for salt and pepper and top with anything you want.

Of course shrimp are a natural, I like to shake them up in a paper lunch bag with cornstarch, a bit of cayenne and paprika.  That way you can achieve a nice crispy exterior quite quickly so the shrimp don’t dry out.

Piled on top of some roasted little tomatoes, and sprinkled with fresh herbs, it might just make you feel like you grew up in the South honey!

Shrimp and Grits with Garlic and Roasted Tomatoes

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Category: Seafood

Cuisine: Southern

Shrimp and Grits with Garlic and Roasted Tomatoes

Ingredients

  • For the grits:
  • 1 cup white corn grits, I like Palmetto Farms
  • 4 cups chicken/vegetable stock, or water/milk if you are from the south
  • 1-2 tablespoons kosher salt
  • a few grounds of fresh black pepper
  • 2 tablespoons of butter
  • 1/4 to 1/2 cup finely grated Manchego or similar cheese
  • smashed roasted garlic from the tomatoes below
  • For the shrimp:
  • 4-6 shrimp per person, size 21-25 or larger, cleaned and butterflied
  • 1 large paper lunch bag
  • 3 Tablespoons cornstarch
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 4 Tablespoons olive oil
  • For the tomatoes:
  • 6 oz grape or cherry tomatoes
  • 1 head of garlic, cloves separated with outer skin removed
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

Preheat oven to 400 degrees

Get the stock/water to boil, add a generous amount of kosher salt (3 Tbsp)

Whisk in the grits and bring back to boil, reduce heat to low and let cook

Stirring every 10-15 mins, adding a few tablespoons of liquid only if needed to keep loose

After the grits have been cooking for 20 mins place whole cherry or grape tomatoes in a baking dish with 1/4 cup of olive oil and garlic cloves to one side

Add salt and pepper to taste, bake for 15 mins or so, you want the garlic soft and tomatoes just beginning to collapse

Now put the peeled, deveined and butterflied shrimp into the paper bag with cornstarch

and spices, add salt to taste and give a good shake over the sink, the bags are not airtight

Grab a large cast iron frying pan and heat over high heat, add a generous amount of olive oil, once the oil is extremely hot lower to med/high heat and add shrimp

Let cook undisturbed about 2-3 minutes per side

Remove the tomatoes from the oven and fish out the garlic cloves then mash with a fork

Remove the grits from the heat, add butter, cheese and the mashed garlic

stir vigorously for about 1 minute, taste and adjust for salt and add a generous amount of

freshly ground pepper

Ladle grits into shallow bowl, top with roasted tomatoes and juices, then place shrimp on top, sprinkle with fresh chives and serve

http://pamelasglutenfreerecipes.com/gluten-free/shrimp-and-grits-with-roasted-tomatoes/

Leave a comment here

Pumpkin Crumb Cake

Every fall I feel it my privilege/duty/compulsion to add to the many millions of recipes for something fall-ish, pumpkin-ish, pear-ish, or apple-ish.  Perhaps this recipe is exactly the one you have been searching for?  I certainly hope so. How could you regret making this super moist Pumpkin Cake, it has just the right amount of… Continue reading

Caesar Salad with Bacon Tomatoes and Onion

Many, many lifetimes ago my husband worked in the dinning room of a big fancy hotel.  There, they made a “classic” caesar salad, that he still maintains contained no mayo, mustard, and heaven forbid no worcestershire. Looking at the picture you may surmise that this is clearly not that “classic” recipe, with the additions of… Continue reading

Lemon Cheesecake Brownies

Two circumstances lead to the creation of  these Lemon Cheesecake Brownies.  The first, I had a container of mascarpone cheese in the fridge nearing its expiration date and wanted to use it up.  The second, while chatting with a friend I discovered her husband was going to be out of town and she would all… Continue reading

Eggplant Tagine with Chick Peas

This last week we dusted off the BBQ, swept off the patio bricks, and set up all the seating with nice comfy cushions. We were all ready and eager for our first outdoor dining experience, of what we hope will be a long and warm season.  However, today it is a balmy 43 degrees with… Continue reading

Blood Orange Ricotta Cheesecake

For the last few years I have defaulted to three super easy desserts to serve at dinner parties.  If you entertain you know it’s more than enough work to come up with a menu, shop, cook a fabulous meal, and set a beautiful table.   Last year it was pears that I popped into the oven… Continue reading

Broccoli Rabe Sausage Bake

On any given day if I ask my Husband what he wants for dinner most of the time the response will be “Chicken? Maybe fish?  Or we haven’t had a steak in a long time”.  Never does he lead with “how about eggplant? or broccoli?”.   Therefore I sometimes have to be sneaky when it comes… Continue reading

Coconut Lime Cake

Last week one of my favorite food blogs, Smitten Kitchen, shared a vegan coconut cake.  Made with just 6 ingredients; one bowl, baked in a round cake pan for just 30 minutes.  Could it really be that simple? I admit, I was skeptical since I’ve had so many epic fails trying to conjure up baked… Continue reading

White Bean and Escarole Soup

Today, I would like to give some credence to escarole.  It’s a New Year and I wanted to try something new, not just fall back on spinach or kale, my go-to’s in most recipes with leafy greens.  In the same category as endive and frisee; not really a lettuce, as it appears at first glance,… Continue reading

Cranberry Shortbread Cookies

Growing up, I remember every year at the Holidays there were certain treats that we never saw any other time of the year.  One such treat was a red tin of shortbread cookies, the one with the little paper cups separating the different cookies – although I always felt that they all tasted the same… Continue reading

Apple Spice Loaf

If there is one thing I can tell you about gluten free baking, it’s that if it works, keep doing it.  A mantra I have stood by through and through, and the reason why I have posted 8 slightly different variations of cheesecakes – so far. Baking gluten free is not always as simple as… Continue reading

Winter Minestrone Soup

  With a ton of blogs out there suggesting what you can recreate with all those Thanksgiving leftovers. I thought I would veer hard in the other direction and suggest a soup.  Winter Minestrone, Gluten Free of course, and not a bit turkey in it. Think about it, wouldn’t you better appreciate something light, yet… Continue reading

Asian Noodles – Skinny Pasta

Lately, it seems that everyone is talking about Shirataki Noodles.  If you haven’t heard they are: gluten free, vegan, paleo, keto, and contain negligible calories. No wonder all the talk huh? I made the spaghetti/noodle variety last week for lunch with a spicy tomato sauce and olives.  It was great for a quick lunch, so… Continue reading

Shrimp Scampi with Peas and White Beans

I think I just hit on the Holy Grail of dinner recipes.  This Shrimp Scampi with Peas and White Beans is super fast to pull together, perfect for any weeknight when you haven’t put much (or any) thought into what is landing on your table at 6pm. However, if you had unexpected company, it’s so… Continue reading

Scones with Currants and Honey

A few years ago, I made my first attempt at baking scones and came up with this Blueberry Scone Cake, while really good, and everyone gobbled it up without any question as to its provenance, I felt I hadn’t nailed a traditional scone.  That’s the thing with gluten free baking, sometimes it’s an epic fail,… Continue reading

Mussels with Chunky Tomato and Broccoli

With this hot summer weather, I think everyone wishes they were on the French Riviera eating moules frites while sipping rosé, am I right?  Not the usual mis en scène here, though.  I often find myself caught in an endless cycle of summer salads, which I rotate depending on mood.  However, I am really proud that I… Continue reading

Lemon Zucchini Loaf with Lemon Drizzle

Every year around this time, I get the urge to bake.  It seems like ages since I last turned the oven on.  Lately, it has been too hot to even contemplate any form of baked good; that is until this week.  Yippee! This endeavor dovetailed nicely with the banner crop we have of zucchini this… Continue reading

Charred Corn Poblano Salad with Feta

Most summers I tend to obsess over one specific salad.  A salad that circulates through pot-lucks, bbq’s or just dinner at home.  Last summer I made this Quinoa Lentil Salad many, many times.  The previous summer, my garden was bursting with vegetables, which inspired this Summer Squash Salad with Feta and Herbs. This year a… Continue reading

Shirataki Asian Noodle Salad

Last month I enthusiastically shared my interest in Skinny Pasta, now one of my new go-to’s for a quick lunch.  As I previously told you; these noodles are virtually calorie free, carb free, no sodium, grain free, gluten free, vegan, full of fiber, oh and they come in different shapes too!  A lot of hype… Continue reading

Carrot Apple Walnut Muffins

Last week, while perusing Instagram, my daughter asked if I had ever made carrot cake.  Well, sure a long time ago B.C. (before Celiac’s) I did.  Back then I could bake just about anything with success, regular flour is… predictable.  Gluten free, well not so much. I love carrot cake, it’s a great way to… Continue reading

Greek Shirataki Salad

As you can imagine, I am perpetually on the hunt for new food trends.  Anything that can be adaptable here in my gluten free/vegan/sometimes vegetarian/meat lovers kitchen is a win.  However, it was my daughter who introduced me to Shirataki Noodles by Skinny Pasta- chip off the old block perhaps? Shirataki or Konjac noodles are… Continue reading