I made this recipe a few weeks ago and it was a hit with my dairy-free friends. You can make this recipe vegan by substituting a flavorful vegetable stock instead of shrimp stock, sautéing up some tempeh or tofu in place of the shrimp, and using a vegan Worcestershire sauce. Annie’s make a great one.
Serving size: 2-3
- Olive oil
- 1/4 c. chopped onion
- 1 stalk celery
- Chopped garlic (to taste)
- 1 c. shrimp stock (see my recipe)
- 3/4 c. almond milk (or other thick non-dairy milk, rice milk not recommended)
- 3 tbsp. Worcestershire sauce
- ½ lemon, juice and zest
- 1 thin lemon slice, cut in half
- 2 tbsp. vegan butter
- 1 tsp. ground thyme
- 1 bay leaf
- 1 tsp. garlic powder
- Cajun seasoning to taste (Tony Chachere’s or similar)
- Salt and pepper to taste
- Yellow grits
- Liquid Smoke
- 1 tbsp. vegan butter
- Cajun seasoning
- 1 lb. shrimp, peeled and de-veined (remove the tails)
- Cajun seasoning
- 1 tbsp. olive oil
- Chopped green onions
- French bread
Sauté the onions and celery in olive oil until the onions are translucent. Add the garlic and sauté for one minute. Add in the rest of the sauce ingredients (except lemon zest and vegan butter) and simmer for :30-45 minutes.
When the sauce reaches a gravy-like consistency, add in the lemon zest and two tbsp. of vegan butter. Mix in the melted butter and turn off the heat.
When the sauce is ready, cook the grits to your liking. I like to add shrimp stock to the grits instead of water, and I add in some Cajun seasoning, vegan butter and a few drops of Liquid Smoke.
Sprinkle the shrimp with Cajun seasoning, then cook on medium-high heat, searing both sides. Cook the shrimp for about two minutes on each side. Make sure you take off the tails when you peel them—one of my pet peeves is having to eat around or remove shrimp tails from my plate, it’s just way to messy.
When everything is ready, plate it up. First the grits, then the sauce, then the shrimp. Be sure each person gets a piece of the thin lemon slice, it is tasty! Top with a handful of green onions and serve with French bread.
*I wasn’t able to get a picture of the dish when I made it, so the picture you see is the closest I could find to how it will look. Remember to take the tails off of your shrimp!
Ooh, ca c’est bon!