For the grits:
Finely dice one shallot. Heat a drizzle of EVOO in a sauce pot and add shallot. Cook on medium-low heat 2-3 minutes until translucent. Add 2 c. chicken broth (I used granules to make my own), and bring to a boil. Add 1/2-3/4 c grits (not instant). Boil 5 minutes, continually stirring. Add in 1/4 c grated cheddar cheese, 2 T nutritional yeast, and a dash of garlic powder.
For the bok choy:
Chop leaves and stems in 1/2" pieces. Heat EVOO in saute pan and add 2 cloves minced garlic and bok choy. Add 2 T rice vinegar and cook 10 minutes. Stir into grits once cheese is melted.
For the shrimp:
Peel shrimp and marinate 10 minutes in straight-up Cuervo Especial. Add a dash of Old Bay. Using a grill pan, cook 2-3 minutes on each side until done (white and pink with a nice seared edge). Serve topping grits-bok choy mix.
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