Shrimp and Grits (Low Carb)
Paleo style recipe for the Southern classic dish shrimp and grits. All the satisfaction and none of the carbs.
Ingredients
- 2 pounds shrimp preferably wild
- 5 slices bacon preferably sugar-free and pastured
- 14 ounces shrimp stock or chicken stock in a pinch
- 8 ounces fresh mushrooms
- 1/4 cup green onions chopped
- 3 cloves garlic minced
- 1 medium onion chopped
- 1/3 cup cream preferably grassfed
- 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
Instructions
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Cook the bacon and crumble into small pieces.
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While the bacon is cooking, chop the cauliflower, onion, green onion, mushrooms and garlic.
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In the pan with the bacon grease leftover from cooking the bacon, lightly saute the garlic, onion and mushrooms.
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Pour in the shrimp stock and crumbled bacon to mix with the veggies and let simmer for about 15 minutes to reduce the sauce and naturally thicken.
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While the sauce is simmering, steam the cauliflower until soft. Mash it coarsely with butter and set aside.
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When the sauce has finished simmering for 15 minutes, add the shrimp, green onion, cayenne pepper and sea salt. Cook for 3 minutes.
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Remove shrimp and sauce from heat and stir in cream to thicken.
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Serve immediately over the cauliflower grits.
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Cool and refrigerate leftovers.
Recipe Notes
Substitute coconut cream for the dairy cream if desired.