Ingredients
- Grits:
- 6 c. water
- 2 c. white grits
- 2 ea. Avocados From Mexico, puréed
- 1/4 c. blue cheese crumbles
- 1/4 c. parmesan cheese
- 2 T. butter
- 1 T. kosher salt
- 1 t. ground black pepper
- Shrimp:
- 1-1/2 lb. raw, peeled and deveined shrimp
- 16 ea. cherry tomatoes, quartered
- 1/4 c. blue cheese crumbles
- 1/4 c. diced Avocado From Mexico
- 2 T. butter
- 2 T. TABASCO® Sauce
- 1 T. smoked paprika
- 1 t. chopped fresh garlic
- 1 t. sea salt
- 1 t. ground black pepper
- 5 ea. scallions (green part only), chopped
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Instructions
- Prepare grits: bring water to boil in a large pot over high heat. Add grits, reduce heat to medium, and cook grits approximately 30 minutes until tender, stirring frequently to prevent lumps. If grits seem dry, add water by the 1/4 c. and continue to stir until tender and smooth. Remove from heat, stir in pureed avocados, butter, blue cheese, and parmesan until combined, and set aside while you prepare the shrimp.
- Prepare shrimp: In a large sauté pan, melt the butter over medium-high heat. Add garlic and stir until fragrant. Add shrimp and cook for about 2 minutes until one side is pink and beginning to brown, turn and cook an additional minute until fully cooked. Add tabasco, paprika, salt, and pepper and stir to combine. Add cherry tomatoes and cook another 3 minutes until tomatoes begin to soften.
- Divide grits among 4 bowls, top with shrimp & tomato mixture, additional blue cheese crumbles, diced avocado, and scallions. Serve immediately.
ADDITIONAL INSPIRATIONS: Try any cheeses you’d like for a rich and hearty breakfast. This also makes a wonderful “breakfast for dinner” treat!
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
