This is a version of shrimp and grits/polenta using blue cornmeal. Blue corn has a lower glycemic index than regular cornmeal, as well as more antioxidants, and is a healthier alternative to regular corn which is quite bad for a person’s blood sugar. Blue corn is one of my healthier substitutes that I’ve started using since getting diagnosed with pre-diabetes. Blackstrap molasses is a healthier alternative to sugar. This recipe has around 550 calories and 40g of protein. Technically this is polenta, but the recipe is prepared more like you would traditionally prepare shrimp and grits, so I’m calling it shrimp and grits. This recipe has about 500 calories

Blue Corn Shrimp and Grits

• Ingredients

• 4 oz(120g) of wild-caught shrimp, peeled and deveined
• 1 tsp soy sauce
• 1 tsp black strap molasses
• Pinch of onion powder, smoked paprika, garlic, ginger, and mushroom umami seasoning.
• 7/8ths oz(25g) organic blue cornmeal or grits
• 3/4 cup(90g) organic chicken bone broth
• Salt(to taste)
• 3/4 oz(20g) grass-fed unsalted butter
• 1/2 oz grated grass-fed raw milk cheddar
• 1/2 slice of bacon, cooked and diced.
• Sliced scallions or chives(for garnish)

Mix the soy sauce, blackstrap molasses, onion powder, smoked paprika, garlic, ginger, and mushroom umami seasoning. Brush onto the shrimp. Heat a pan on medium heat, and black the shrimp on both sides for about 1 minute. Remove the shrimp, and set aside. Bring 3/4 cup of bone broth to a boil, whisk in cornmeal, add salt, set heat to low and cook for 20 minutes. Stir in 20g of butter and the grated cheddar cheese at the end Air fry the shrimp for 8 minutes at 400 degrees. Place the polenta on a serving dish, top with shrimp, sliced scallions, and bacon.