Garlic Basil Shrimp and Grits

• grits↗0.5 cup
• Almond Breeze Original Almondmilk↗2.5 cup
• olive oil (divided)↗0.25 cup
• sea salt (divided)↗2.5 teaspoon
• raw shrimp↗1
• cloves garlic, minced↗4
• cherry tomatoes, halved↗4 cup
• chicken broth↗1 cup
• a handful of fresh basil, cut into ribbons

Step-by-step instructions

1. 1

   GRITS: In a medium saucepan, bring the almondmilk to a near-boil (it’s ready when it’s steaming). Add the grits and 1 teaspoon salt and whisk until smooth. Reduce heat and cover; let the grits cook for 7-10 minutes, stirring occasionally to prevent clumping or scorching. Stir in 1 tablespoon olive oil (more to taste) and season with more salt as needed.

2. 2

   SHRIMP: In a large skillet over medium heat, heat 1 tablespoon olive oil and 1 clove of the garlic. Add the shrimp, sprinkle with 1/2 teaspoon salt, and cook for a few minutes on each side until pink. Remove from heat.

3. 3

   TOMATO SAUCE: In the same skillet, add the tomatoes, garlic, remaining olive oil. When the tomatoes start breaking apart and letting off their juices, add the chicken broth and simmer for 10-15 minutes. The sauce should thicken as you simmer it and reduce the heat. Add the 1 teaspoon salt, shrimp, and basil. Stir to combine.

4. 4

   SERVE: Divide the grits between four bowls and top with the shrimp/sauce. You can top with additional basil or Parmesan cheese.