This recipe is a great way for anyone who is lactose or dairy intolerant to enjoy a shrimp and grits-style meal. It is super flavorful, oh-so comforting and a consistent crowd pleaser. TECHNIQUE TIP: To avoid over-cooking, stir the grits continuously and make sure they do not curdle. SWAP OPTION: We are using the fonio grain but regular corn grits can be used instead. Ingredients Fonio 2 cups coconut milk 1/2 cup water 1/2 cup fonio grain Shrimp 2 quarts onions, small dice 2 tablespoons fish sauce 1/2 cup canola oil, with 2 tablespoons reserved 1 cup tomato paste 3 red peppers 12 shrimp, deveined, heads off and tails on salt, to taste chopped parsley, for garnish Preparation FOR THE FONIO: 1. In a saucepan over medium heat, add the coconut milk and water and bring to a simmer. 2. Add the fonio to the simmering liquid and cook, stirring frequently, until creamy and thick, about 15 minutes. 3. Once creamy and thick, turn off the heat, cover and set aside for 10 minutes (this allows t