BBQ Shrimp and Cheese Grits with Smokey Tempeh

A Busy Mom's Guide to a Delicious and Satisfying Meal: BBQ Shrimp and Cheese Grits with Smokey Tempeh

Let's be honest, moms (and let's be inclusive here, because it's not *just* moms who juggle a million things a day!), we don't always have time for elaborate, multi-hour cooking projects. Life throws curveballs – school events, work deadlines, unexpected doctor's appointments – and sometimes a simple, satisfying meal is exactly what we need. That's where this BBQ Shrimp and Cheese Grits with Smokey Tempeh recipe comes in. It's a flavor explosion that's surprisingly quick and easy to make, even on the busiest of days.

I stumbled upon this recipe while trying to find something both healthy and exciting for my family's dinner. Forget boring, reheated leftovers! This recipe is all about bold, smoky flavors that will please even the pickiest eaters. The sweetness of the maple syrup perfectly balances the tang of the BBQ sauce, while the creamy cheese grits provide a comforting base for the tender shrimp and smoky tempeh. It’s a fusion of Southern comfort and a touch of Asian-inspired flair, and it's surprisingly versatile.

Why this recipe is a lifesaver for busy days:

Efficiency is key: This dish involves mostly hands-off cooking. While the tempeh bakes, you can prepare the grits and shrimp. Multitasking at its finest! The whole process takes under an hour, freeing up more time for you to actually enjoy the meal with your loved ones.

Healthier twist: I opted for non-dairy milk and butter, making this a fantastic alternative for those with dietary restrictions or preferences. The addition of tempeh boosts the protein content and adds a delicious, meaty texture without sacrificing flavor.

Make it your own: Feel free to experiment with different types of cheese in the grits. Spicy pepper jack, creamy Monterey Jack, or even a blend of your favorites will work wonders. If you're not a fan of sprouts, feel free to leave them out or use a different type of sprout. The recipe is easily adaptable to your preferences.

Leftovers are a bonus: This recipe makes excellent leftovers! I often make a larger batch on the weekend and have quick and easy lunches or dinners for the rest of the week. Just reheat gently in the microwave or skillet.

Beyond the Dinner Table:

This dish isn't just for weeknight dinners. It's also perfect for potlucks, casual get-togethers, or even a special occasion. The presentation is so visually appealing – the vibrant colors and textures of the shrimp, tempeh, and grits are a feast for the eyes. It's the kind of dish that will impress your guests without requiring hours of preparation.

The Tempeh Tale: I initially hesitated to incorporate tempeh into my cooking. I wasn't sure if my kids would accept it. To my surprise, they absolutely loved it! The marinade gives it a fantastic smoky flavor that really elevates the dish. This has become a go-to ingredient for me, and I've since explored many other exciting ways to incorporate it into our family's diet.

The Grits Revelation: Grits are so much more than just a breakfast staple. In this recipe, they form the creamy, comforting base for everything else. The simplicity of the grits recipe makes it effortlessly delicious. The sharpness of the cheddar cheese perfectly complements the other flavors in the dish.

In short, this BBQ Shrimp and Cheese Grits with Smokey Tempeh recipe is a winner. It's a quick, delicious, and satisfying meal that's perfect for busy weeknights or special occasions. Give it a try, and let me know what you think! I'm sure it will quickly become a family favorite.

Step-by-step

• Preheat your oven to 350.
• In a large ziplock bag combine your shrimp and bbq sauce, making sure the shrimp is submerged in the sauce. Refrigerate for 30 minutes.
• Meanwhile, mix together your soy sauce, liquid smoke and maple syrup into a small bowl.
• Add your tempeh squares to a small baking sheet and pour the liquid mixture over the tempeh. Bake for 20-25 minutes, flipping once.
• While the tempeh is baking, heat a pot with water, salt and non dairy butter over high heat until boiling. Once boiling add in your grits, stir, and bring back to a boil.
• Then lower the heat to low, cover, and let sit for 15 minutes.
• After 15 minutes, stir in ½ cup non dairy milk. Cover for another 10 minutes.
• When your tempeh is done cooking, take it out of the oven and set aside.
• When your grits have cooked for another 10 minutes, stir in your cheese, coconut sugar, and pepper. Keep the grits uncovered over low heat until ready to serve.
• Heat a nonstick pan over medium heat. Once hot, add your shrimp - cooking on each side for 1-2 minutes.
• When shrimp is done cooking, assemble! Grits first, sprouts, shrimp, extra bbq sauce if you want, and smokey tempeh on top!
• EAT UP.