Low Carb Shrimp And Grits Recipe
Cauliflower is the key to this amazing low-carb shrimp and grits. You’ll be amazed!
Ingredients
Scale
- 1 large head of cauliflower (or two bags, frozen – I’m a huge fan of using frozen vegetables!)
- 1 quart chicken broth (optional – you can use water instead, but broth is tastier)
- 2 Tablespoons butter
- 1 1/2 cups shredded cheddar cheese
- 4 slices of bacon
- 1/2 yellow onion, chopped
- 1–2 cloves garlic, minced
- 1 pound shrimp, peeled, and deveined
- Salt to taste
- Tony Cachere’s Cajun seasoning to taste
Instructions
- Simmer cauliflower in chicken broth, or steam using water, until just fork tender
- Remove from heat and drain, reserving some of the broth
- Pulse in a blender, or lightly purée with an immersion blender until texture resembles grits
- Add butter and cheese, mixing until both are melted in.
- Add reserved broth to desired texture
- While cauliflower is cooking, fry bacon until crisp, remove from pan and crumble
- Sauté onions in bacon grease until translucent
- Add garlic, shrimp, salt, and Tony’s seasoning, sautéing until shrimp have turned pink and are done
- Add crumbled bacon, and stir to combine
- To serve, divide cauliflower “grits” between four serving dishes
- Top with shrimp mixture
- Enjoy!