Ingredients: 

• 4 cups low-sodium chicken broth 
• 1 cup stone-ground grits (we love Anson Mills)
• 1 cup shredded sharp cheddar cheese (substitute vegan cheddar to keep this lactose-free)
• 1 pound raw shrimp (16-20 per pound), peeled and deveined
• 1 tablespoon melted 4th & Heart Ghee
• 1 teaspoon Cajun seasoning
• 1 tablespoon 4th & Heart Himalayan Pink Salt Ghee
• 4 cups cherry tomatoes, halved
• 4 scallions, whites and greens separated, sliced
• 2 cloves garlic, grated
• 1/4 cup dry white wine (we used Sauvignon Blanc) 

Directions: 

1. Bring broth to a boil in a medium saucepan over high heat. Slowly add grits and whisk to combine. Reduce heat to maintain a simmer and cook, stirring occasionally, until tender and thickened, for about 25 minutes. Remove from heat and stir in cheddar cheese. Cover and set aside.
2. Pat shrimp dry. Drizzle 4th & Heart Ghee Oil over shrimp. Dust with 1 Tbsp of Cajun seasoning, then toss to ensure the shrimp are evenly seasoned. Allow shrimp to marinate for 15 minutes.
3. Next, heat 1 Tbsp of 4th & Heart Himalayan Pink Salt Ghee in a large nonstick skillet over medium heat. Add tomatoes, shallots, and garlic and cook, stirring occasionally, until the tomatoes start to give off their juices, about 2 to 3 minutes. Adjust heat to maintain a simmer. Add ½ cup of dry white wine and continue to cook until the tomatoes are very tender, for about 10-12 minutes. 
4. Add shrimp into the sauce and cook until the shrimp are pink and cooked through, for about 3 to 4 minutes. 
5. Serve the shrimp and sauce over the grits, sprinkled with scallion greens and freshly ground pepper.