SHRIMP N GRITS “SMOKED CHEDDAR”
- 2 CUPS WATER
- 2 1/4 CUPS VEGETABLE BROTH
- 3.5 OZ MISHA’S SMOKED CHEDDAR CHEESE
- 1 TSP SALT
- 3 TBSP PLANT BASED BUTTER
- 10 OZ PLANT BASED SHRIMP
- 5 STRIPS PLANT BASED BACON
- 1/2 TBSP MINCED GARLIC
- 1 TSP OLD BAY
- 1 TSP OREGANO
- 1/2 TSP PAPRIKA
- 1 TSP CHOPPED GREEN ONION
- HOW MUCH POLENTA?
When using plant-based bacon, it doesn’t cook out the “fat” like its animal based counterpart; we suggest making a marinade and adding it to your veggie bacon.
To make the marinade, mix together 1 tablespoon olive oil, 1 1/2 teaspoon soy sauce, and 1/2 teaspoon smoked paprika. Pour over bacon and let sit for 15 minutes.
Take broth, water, and salt to a boil, then a simmer and add the polenta. Stir occasionally
as not to stick to the bottom of the pot. 5 minutes through, add Smoked Cheddar cheese and butter.
While polenta is cooking, take 5 strips of marinated plant based bacon and fry till crispy.
Remove bacon from pan and save the oil for the shrimp.
Add shrimp as well as the garlic, old bay, paprika, oregano, and half of the chopped green
onion and cook as directed on the package (we used Be Leaf shrimp and
cooked for 7 minutes).
Place polenta in a bowl, top with shrimp, tear bacon into pieces and incorporate. Use
remaining green onion as garnish and serve.