Vegan Creole Shrimp + Grits w/ Breaded King Oyster "Shrimp" and Creole Spicy Grits
Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 30-40 minutes
Servings: 4
The Challenge: Shrimp + Grits
Shrimp + grits anyone? That's right we just made a delicious dish VEGAN. Shrimp + grits is a delicious Southern dish that we enjoy down here in Hot-lanta. Well, I don't enjoy it because it isn't vegan. Time to change that!
Shrimp + grits is really simple. It is yummy white or yellow corn grits with pan seared shrimp. Well, let's take this up a notch with some delicious creole inspired vegan shrimp and grits. For the shrimp we turn to King Oyster mushrooms. King Oyster are the long wide mushrooms that you can also turn into "Scallops." When you soak them, bread, and then pan fry...they get a very similar texture to shrimp. We bread these in a delicious panko + Old Bay mixture. Old Bay is one of my favorite spices. It is a mixture of celery salt, paprika, and some secrets that make it downright tasty!
For the grits, we veganize them with using dairy-free milk + butter as well as vegetable broth. We blend in a number of creole influenced spices to round out this dish. Excellllllent.
Dump those shrimp on top of the creole grits...vegan magic.
Let's get into it!
Vegan Shrimp
- 4 King Oyster mushrooms, cut heads off, slice into shrimp sized bites
- 1/4 cup brown rice flour
- 1 + 1/2 cup dairy-free milk (prefer rice or soy)
- 1 tsp apple cider vinegar
- 1/2 cup organic all-purpose flour
- 1 tbl flaxmeal
- 1/4 cup cornstarch
- 1 tbl garlic powder + onion powder
- 1 cup panko breadcrumbs
- 1 tbl Old Bay seasoning
- 3 tbl vegan butter
Creole Grits
- 1/2 cup yellow corn grits
- 1 + 1/2 cup vegetable broth
- 1 + 1/2 cup non-dairy milk unsweetened (prefer rice or soy)
- Spices: 1/4 tsp salt, 1/4 tsp oregano,1/4 tsp smoked paprika, 1 tsp Old Bay seasoning, 1/4 tsp garlic powder, 2 tbl nutritional yeast
- 2 tbl vegan butter
Other
- green onions, diced
- parsley, roughly chopped
- Louisiana hot sauce, optional
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Large Frying Pan . Large Saucepan . Mixing Spoon . Spatula . Mixing Bowls . Plate . Whisk
Before You Cook:
- Wash and cut all fresh ingredients
1. Start by placing the oyster mushroom segments into a bowl of warm water. Let it soak for 15 minutes to soften up and get the right texture.
2. Next, add the vegetable broth, milk, and spices for grits to a saucepan. Bring to a boil. Once boiling, pour in grits, reduce heat to medium, and whisk at a medium pace for five minutes. Let it sit on the stove at medium heat for 5 minutes. Then cover, turn off heat, add in butter, and set aside.
3. Next for the "shrimp," we want to set up 3 stages for breading the oyster mushrooms. In a medium shallow bowl, add the brown rice flour. In another larger shallow bowl, whisk together the vinegar, milk, AP flour, garlic + onion powder, cornmeal, and flaxmeal.
4. For the last part, mix together the breadcrumbs + Old Bay on a plate.
5. Next, bread + batter the mushrooms. Start by dunking into bowl 1 with the rice flour. Coat then dunk into the milk bath. Dunk it in and let it coat. Then pull it out and let the excess drop off.
6. Next coat in the panko mixture. Set onto a plate and repeat for all mushrooms.
7. Add 2-3 tbl of vegan butter to a large frying pan over medium heat. Once it starts to bubble, add the mushrooms and cook on each side 3-4 minutes.
8. Once the shrimp are cooked, add 1/4 the grits and 1/4 of the shrimp to a bowl. Sprinkle on cilantro, green onions, and hot sauce to complete the dish.
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