Vegan Shrimp, Sausage, Crimini & Caramelized Shallots over Parmesan Grits

I'm officially going through my quarter life crisis. I've threatened many times, but I finally did it. I let Jane cut my hair shorter, give me bangs, and dye it black, and she did an amazing job. Now I look like a 14-year-old emo kid, but I feel so much more "like me" without the blonde hair. I mean, I was never a cheerleader, I don't tend to be vapid, and I never took an active interest in boys or fashion. That's not necessarily true for all blondes, but I didn't like that some made those generalizations about me due to my hair color. The only down side? I now look nothing like my ID, and I have a hard enough time getting into bars as it is. 

In other life news, we're moving back to the Gayborhood! I'm more excited than a kid in a candy store, mostly because I can walk to Whole Foods again.  I also happen to be conveniently located a block from my favorite sex toy shop, which could prove very dangerous to my bank account. What can I say?  I take pride in my collection. Ok, that was definitely a little TMI, but if you've been reading my blog for a while, I'm sure you're used to it. Get over it ;)

This week's recipe was spawned by an interesting experience. When I was visiting Louisiana, I found all these crazy flavors of grits that they don't sell west of the Mississippi.  I was so excited to see grits again that I bought 10 boxes.  I had to buy an extra suitcase just to return them safely to Los Angeles. The only vegan one was the Original Flavor, so, luckily for y'all (like the southern throw-back?), I can provide you with this lovely recipe.

Enjoy this one, folks. Remember to wear purple today in memory and honor of members of the LGBTQI+  community who have taken their own lives. It would mean a lot to me.

Vegan Shrimp, Sausage, Crimini & Caramelized Shallots over Parmesan Grits

For the Grits...

• 4 cups prepared Better Than Bouillon's No Chicken Broth
• 1/2 cup Vegan Heavy Creme
• 1 cup Quick Cook Grits
• Salt and Freshly Cracked Black Pepper, to taste
• 1 TBSP Vegan Margarine
• 1/4 cup finely grated Dr Cow's Tree Nut Cheese or Vegan Parmesan (any flavor)

For the Shrimp...

• 2 TBSP Vegan Margarine
• 1 large Shallot, chopped
• 2 cloves Garlic, minced
• 1 1/2 cups sliced Crimini Mushrooms
• 12 oz Field Roast Wild Mushroom Quarter Loaf, cut into 1/4 inch cubes
• 1 package of Vegetarian Plus Frozen Vegan Shrimp, thawed
• 1/4 cup Dry White Wine
• 1 (14.5 oz) can Diced Tomatoes
• Salt and Freshly Cracked Black Pepper, to taste
• Red Pepper Flakes, for garnish

In a saucepan over medium heat, bring the No Chicken Broth and Heavy Cream up to a low simmer. Once it begins to simmer, whisk in the grits and a pinch of salt. Return to a low simmer, stirring constantly. Stirring frequently, cook until the mixture has thickened, about 5 minutes. Stir in the vegan margarine and "Parmesan" cheese. Season to taste with salt and pepper.

Heat a 12-14 inch saute pan over medium heat. Once the pan is heated, melt the vegan margarine and saute the shallots, garlic and criminis. Saute until the shallots are translucent and the criminis have softened a bit, then add the Field Roast. Once the Field Roast has cook through and beginning to brown, add the thawed Vegan Shrimp and saute for about 2 more minutes. Add the white wine and diced tomatoes, then bring to a boil for about 5 minutes. Season with salt and pepper to taste.

Serve over the "Parmesan" Grits and garnish with red pepper flakes, if desired.

Serve immediately.