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Shrimp & Butternut Squash Grits

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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 2 servings

Calories: 309 kcal per serving

Ingredients

  • ½ pt - cherry tomatoes
  • ½ - onion
  • 1 ½ cups - shitake mushrooms
  • ½ lb - shrimp
  • Sea salt
  • black pepper
  • Avocado oil
  • 2 ½ cups - frozen Butternut squash
  • 1 cup - almond flour
  • 1 tsp - kosher salt
  • ½ tsp - black pepper
  • Water

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Spoon grits into the bottom of two bowls. Top with shrimp mixture and serve.

Nutrition

Energy: 309 kcal | Total Fat: 37 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 183 mg | Total Carbs: 45 g | Fiber: 13 g | Sugars: 10 g | Proteins: 42 g | Sodium: 2,362 mg | Polyunsaturated: 1 g | Monounsaturated: 5 g

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