A favorite detoxifying summer favorite, featuring shallots, garlic and fresh cilantro from my garden! My Summer Shrimp and Grits comes together with ease, and burst with vibrant flavor and gorgeous color! Cook for yourself and those you love, and enjoy this healthy amazing recipe that's ready in 20 minutes!

My Summer Shrimp and Grits Recipe

For the Shrimp

1 minced shallot

5 cloves minced garlic

3 Tbsp. fresh chopped cilantro

3 Tbsp. Brightland Olive Oil Awake

1 large handful sweet mini tomatoes chopped

1 seeded and chopped jalapeño

1/3 sweet onion finely chopped

1 stalk celery finely chopped

1 Tbsp. Paprika

1 tsp. White Pepper 

Salt and Pepper to taste

2-3 Andouille Chicken Sausage sliced

3 Tbsp. water or white wine to deglaze the pan

1 lb. peeled and deveined shrimp

Combine the first 4 ingredients and sauté over medium heat until softened. Add in the vegetables and remaining seasonings and mix together well, sautéing for an addional 4 minutes. Add in the Andouille Chicken Sausage and combine. Deglaze pan, making sure to scrape the pan and combine all of those flavorful bits with either water or white wine. Next stir in the Shrimp and cook until they are pink and take off the heat after they turn pink so they stay tender.

For the Grits

2 c. water

3 1/2 c. milk

1 1/2 c. Yellow Corn Grits

Salt and Pepper

3 cloves minced garlic

1/2 c. chopped fresh cilantro

1/2 c. shredded parmesan and white cheddar cheese

Bring water, milk, salt and pepper to a soft boil in a large dutch oven. Stir the grits in slowly and stir constantly. Cook continually stirring for 5 minutes, then add in herbs and cheese and possible another 1/4 c. of milk if the grits are thickening more than you would like. Cook an additional 5-10 min. then serve with the Shrimp!