SHRIMP AND CREAM OF BUCKWHEAT (GRITS)

Prep Time 15 mins - Cook Time 15 mins - Total Time 30 mins - Calories 197

Serves 1 - By Karrie Blew

• 1 1/4 Cup Water

• 1/4 Cup Cream of Buckwheat*

• 1/16 Tsp Salt

• 1 Tsp Butter (Dairy or Plant Based), Unsalted

• 1 Tbsp Butter (Dairy or Plant Based), Unsalted

• 1/4 Lb Shrimp, Medium, Peeled and Deveined

• 1 Clove Garlic, Minced

• 1 Pinch Bird's Eye Chili Flakes (Optional)*

• 1 Tbsp Sirtfood Spice Blend*

• 1 /8 Cup Shallots

• 1 Tbsp Water

• 1/4 Lemon, Juiced

• 1/2 Tbsp Parsley Flakes

• 1/4 Lemon, Wedge

1. In a small saucepan, bring water to a boil and slowly whisk in Cream of Buckwheat* and Salt.

2. Reduce heat to low and simmer until tender and thick, about 10 minutes.

3. Stir 1 Tsp Butter into Cream of Buckwheat, remove from heat, cover to keep warm.

4. In a medium sized skillet over medium-high heat, melt 1 Tbsp Butter. Add Shrimp, Garlic, Bird’s Eye Chili (Optional)*, Sirtfood Spice Blend*, and Shallots. Cook until Shrimp is pink and no longer translucent inside, about 3 to 4 minutes.

5. Stir Water and Lemon Juice into Shrimp.

6. Place Shrimp on Cream of Buckwheat and sprinkle with Parsley Flakes and additional seasoning if desired. Garnish with Lemon Wedge.

*Available at SirfoodStore.com