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  • Jefferson Adams
    Jefferson Adams
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    Naturally Gluten-Free Shrimp and Grits

      These naturally gluten-free shrimp and grits are easy to make and delicious to eat.

    Caption: Image: CC--Selena N. B. H.

    Celiac.com 02/02/2019 - Traditionally a southern breakfast favorite, grits are not only not just a southern food, these days, they’re also a not-just-for-breakfast food, if they ever were. Grits are naturally gluten-free and go great as a side or a meal for breakfast, lunch and dinner. Sweet or savory, grits are winning the hearts of more Americans outside the south. Here’s an easy to make recipe for delicious shrimp and grits.

    Ingredients
    • 1 pound medium shrimp, peeled and deveined 
    • 1 cup yellow whole-grain cornmeal
    • 1 cup whole milk 
    • 2 strips bacon 
    • 2 red or yellow bell peppers, seeded and sliced 
    • 4 scallions, thinly sliced 
    • 1 teaspoon hot gluten-free cayenne pepper sauce, such as Crystal
    • ⅓ cup grated Parmesan or Pecorino Romano
    • Salt and pepper 

    Directions: 
    In a large sauce pan, bring to a boil the milk, 3 cups water and ¼ teaspoon salt. 

    Add cornmeal slowly and steadily, and whisk until the lumps are gone. 

    Cover, reduce heat to low and simmer, stirring and scraping pan every 10 minutes, for about 35 minutes, until tender. 

    Uncover; cook 5 minutes longer, stirring regularly.

    While grits cook, fry bacon in a large skillet over medium heat, turning, until crisp, 5 to 6 minutes. 

    Drain bacon on paper towels. Allow to cool, then crumble.

    Add bell peppers, white parts of scallions, pinch of salt and ¼ teaspoon pepper to skillet with bacon fat. Sauté until bell peppers are crisp-tender, 7 minutes. 

    Stir in shrimp, pepper sauce and ½ cup water. Sauté about 3 minutes, until shrimp turn orange and almost opaque. 
    Remove from heat.

    Remove grits from heat; stir in cheese. Divide among 4 bowls; top with shrimp mixture. Garnish with bacon and chopped green onions.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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