Southern Shrimp and Grits [0000317]

Ingredients:

1 cup stone-ground gluten-free grits
1 pound medium-sized shrimp, peeled and deveined
2 tablespoons olive oil
1/2 cup gluten-free chicken broth
1 cup cherry tomatoes, halved
3 cloves garlic, minced
1/2 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Steps:

Cook the gluten-free grits according to package instructions until creamy and set aside.
In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté until fragrant.
Add shrimp to the skillet, season with paprika, salt, and pepper. Cook until shrimp turn pink, about 2-3 minutes per side.
Pour in gluten-free chicken broth and add cherry tomatoes to the skillet. Simmer for an additional 2-3 minutes until tomatoes soften.
Spoon the cooked grits onto plates or into bowls.
Top the grits with the shrimp and tomato mixture.
Garnish with fresh chopped parsley.