Fried Lion’s Mane Shrimp and Grits

Ingredients:

1. – 300g Lion’s Mane mushrooms, hand shredded or cut into shrimp-sized pieces
2. – 1 cup unsweetened plant-based milk (oat milk)
3. 1 teaspoon apple cider vinegar
4. 1 cup all-purpose flour (or a gluten-free alternative)
5. 1 cup cornmeal
6. 1 tablespoon paprika
7. 1 tablespoon garlic powder
8. 1 tablespoon kelp granules (or your favorite dried sea vegetation, nori sheets work well also) 
9. 2 teaspoon of lemon pepper 
10.  Salt and pepper to taste
11. grape seed oil for frying

 For the Polenta Grits:

1. 1 cup polenta (coarse cornmeal)
2. 4 cups vegetable broth or water
3. 1 tablespoon vegan butter
4. Salt and pepper to taste

Additional Toppings (optional):

1. Chopped green onions or chives
2. Vegan cheese (shredded)
3. Hot sauce

Instructions:

1. Prepare the Vegan “Shrimp”:

•    In a bowl, mix the plant-based milk and apple cider vinegar. Let it sit for a few minutes to create a vegan buttermilk.
•    In another bowl, combine flour, cornmeal, paprika, garlic powder, kelp granules, lemon pepper, salt, and pepper.
•    Dip each Lion’s Mane piece into the vegan buttermilk, then dredge in the flour mixture.
•    Heat oil in a deep skillet or fryer. Fry the coated Lion’s Mane pieces until golden brown. Drain on paper towels.

2. Cook the Polenta Grits:

•    In a medium saucepan, bring the vegetable broth or water to a boil.
•    Gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, until polenta is thick and creamy. 
•    Stir in vegan butter, and season with salt and pepper.

3. Assemble the Dish:

•    Spoon the creamy polenta grits onto plates.
•    Top with the fried Lion’s Mane “shrimp.”
•    Garnish with chopped green onions, vegan cheese, and a drizzle of hot sauce if desired.

This recipe offers a delightful vegan twist on the classic shrimp and grits, with Lion’s Mane mushrooms providing a remarkable seafood-like texture. Enjoy your meal!