Sometimes, you’ve just gotta get back to your Southern roots, you know? And what better way to get in touch with one’s upbringing than with a big ol’ pot of shrimp and grits? Vegan, of course.
I introduced this recipe to the blog awhile back, and it’s a perennial favorite around Chez Recessionista. The funny thing about it is, it tastes like it took a long time to make, but in actuality the whole shebang can go from stovetop to table in 20 minutes or less. It’s a perfect weeknight meal!
As per usual, I added a can of diced green chilies and several tablespoons of tomato sauce (my recipe calls for two tablespoons, but tonight I did closer to four because I was feeling feisty) to the grits and let the juices cook down. Then, right before the shrimp was finished baking, I added about a cup and a half (yes, a little more than the regular cup!) of Daiya vegan cheddar in half-cup batches, and stirred to mix it all together.
To add some extra flair to our plates, I roasted a bunch of asparagus, fresh this weekend from our friends out at Great Country Farms (where LeeLee and I also came home with nine quarts of strawberries – but that’s another story for another day). To save space in our tiny convection oven, I simply put the asparagus on the same baking sheet as the vegan shrimp and dusted them with some adobo seasoning for good measure. Fifteen minutes in the oven at 450 set them right!
And just like that, it was time to eat. As has become customary with shrimp and grits, we didn’t leave a solitary shrimp or even a kernel of grits in the pot. And the asparagus was gone in no time at all! So while we lack leftovers to show for our hard work, our stomachs are full and our hearts are happy. And isn’t that what dinnertime is all about?
:)