This recipe is a great way for anyone who is lactose or dairy intolerant to enjoy a shrimp and grits-style meal. It is super flavorful, oh-so comforting and a consistent crowd pleaser.

TECHNIQUE TIP: To avoid over-cooking, stir the grits continuously and make sure they do not curdle.

SWAP OPTION: We are using the fonio grain but regular corn grits can be used instead.

Ingredients

Preparation

FOR THE FONIO:

1.In a saucepan over medium heat, add the coconut milk and water and bring to a simmer.

2.Add the fonio to the simmering liquid and cook, stirring frequently, until creamy and thick, about 15 minutes.

3.Once creamy and thick, turn off the heat, cover and set aside for 10 minutes (this allows the cooking to continue, building a fluffy consistency).

FOR THE SHRIMP:

1.In a sauté pan over medium heat, cook the onions in the fish sauce until translucent. Add the tomato paste to the pan and cook for another 2 minutes.

2.On the stovetop directly over a medium-low flame, char the red peppers on all sides.

3.Move the peppers to a bowl, cover with plastic wrap and let steam for 5 to 10 minutes. Then, clean and remove the outer layer and insides of the charred peppers.

4.In a clean bowl, combine the tomato paste and onion mixture with the red peppers. Transfer the mixture to a blender and process until smooth.

5.In a separate, clean saucepan over medium-high heat, add 2 tablespoons of the canola oil.

6.Season shrimp with a pinch of salt and sauté both sides until golden brown.

7.Pour the blended pepper and tomato mixture on top of the sautéed shrimp and let it come to a simmer. Taste for seasoning and add salt as needed.

TO SERVE:

Spoon the fonio onto serving plates and top with shrimp and sauce. Garnish with parsley.