Hot Honey Shrimp over Grits with Basil-Parmesan Dressing and Zucchini
This isn’t your ordinary bowl of grits. We stir in shredded zucchini and our basil-Parmesan dressing for a lovely green hue. The finishing touch? Juicy seared shrimp spiked with hot honey.
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Cooking tools:
- Skillet
- Stove
- Spatula
- Chef's knife
- Cutting board
- Paper towel
- Plate
- Colander
- Measuring spoon
Ingredients
- 1 organic zucchini or yellow squash
- ½ cup grits
- Sunbasket basil-Parmesan dressing (coconut milk - lemon juice - basil - Parmesan - garlic)
- 3 organic scallions
- Seafood options:
- 8 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp
- 10 ounces wild sea scallops
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- Sunbasket hot honey (honey - Frank’s RedHot cayenne pepper sauce)
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