Shrimp and Grits … is it breakfast? is it supper? I’m not sure about that, but I’m absolutely positive that it’s delicious!! There are about a bazillion different ways to prepare this dish, but I’m pretty sure mine is the best … Just sayin’ 😉 
I know what you must be thinking … how in the world can you make a dish with corn as one of the main ingredients keto friendly??
Don’t worry, I’m not totally off my rocker! I just subbed the grits with finely riced cauliflower!
Even if you aren’t a fan of cauliflower, this dish has SO much flavor that you really can’t taste it. The riced cauliflower gives some great texture, not to mention it’s a great vehicle to bring all the delicious cheesy sauce right up to your mouth 🙂
To get started:
In a small bowl, combine the Creole seasoning, salt, and paprika – then toss the shrimp in this mixture making sure that all the shrimps are well coated. Set the shrimp aside.
In a large skillet cook the bacon over medium-high heat, until crisp, then remove it from the pan, crumble it, and set aside. Reserve about 1 tbsp worth of the bacon drippings – plus all the little brown bits in the pan. You don’t have to be exact with the 1 tbsp – just your best estimate will be fine. To this, add 1 tbsp of butter and the minced garlic, cook for about 30 seconds, then add the chopped peppers to the skillet.
Once the peppers are just beginning to soften (about 1-2 minutes) add the shrimp. Cook until shrimp are done (about 4-5 minutes depending on the size of your shrimp) – being careful not to overcook them.
Remove the shrimp and peppers from the pan and set them aside. Leave all the remaining liquid in the skillet.
Add all of the ingredients for the sauce to the skillet. Whisk until everything is well combined and bring to a simmer. Allow it to simmer until it has reduced by about 1/2
Now, in a large saucepan, heat the almond milk, heavy cream, tomato paste, and butter until it reaches a low boil. remove from heat and stir in cheese. Continue stirring until the cheese is all melted.
Stir in riced cauliflower and return to low heat, simmering until cauliflower is done to your liking – stirring frequently.
Serve the grits, topped with the shrimp, a drizzle (or more) of the sauce, crumbled bacon, green onions, and crumbled goat cheese if desired.
Enjoy!
Shrimp and Grits
Ingredients
For the Shrimp:
- 1 tbsp Tony Chachere's Original Creole Seasoning
- Pinch of Salt
- 2 tsp Paprika
- 1 lb large shrimp peeled and deveined
- 4 slices bacon
- 1 tbsp butter
- 1/2 tbsp garlic minced
- 1/2 bell pepper chopped
For the Sauce:
- 1/2 cup low sodium chicken or vegetable broth
- 1 tsp Worcestershire sauce
- 2 tbsp cream cheese
- 1-2 tsp Tabasco Sauce optional
- 1/4 cup Heavy Cream
For the Cauliflower 'Grits':
- 1/2 cup Unsweetened Almond Milk
- 1/4 cup Heavy Cream
- 2 tbsp tomato paste
- 2 tbsp butter
- 1 cup sharp cheddar cheese shredded
- 4 cups finely riced cauliflower
- 2 green onions sliced (optional)
- 2 tbsp crumbled goat cheese optional
Instructions
- In a small bowl, combine the Creole seasoning, salt, and paprika - then toss the shrimp in this mixture making sure that all the shrimp is well coated, then set it aside.
- In a large skillet cook the bacon over medium-high heat, until crisp, then remove it from the pan, crumble it, and set aside. Reserve about 1 tbsp worth of the bacon drippings in the skillet - plus all the little brown bits in the pan. You don't have to be exact with the 1 tbsp - just your best estimate will be fine.
- To the skillet, add 1 tbsp of butter and the minced garlic, cook for about 30 seconds, then add the chopped peppers to the skillet.
- Once the peppers are just beginning to soften (about 1-2 minutes) add the shrimp. Cook until shrimp are done (about 4-5 minutes depending on the size of your shrimp) - being careful not to overcook them.
- Remove the shrimp and peppers from the pan and set them aside. Leave all the remaining liquid in the skillet.
For the Sauce:
- Add all of the ingredients for the sauce to the skillet. Whisk until everything is well combined and bring to a simmer. Allow it to simmer until it has reduced by about 1/4
For the Cauliflower 'Grits':
- In a large saucepan, heat the almond milk, heavy cream, tomato paste and butter until it reaches a low boil. remove from heat and stir in cheese. Continue stirring until the cheese is all melted.
- Stir in riced cauliflower and return to low heat, simmering until cauliflower is done to your liking - stirring frequently.
- Serve the grits, topped with the shrimp, a drizzle (or more) of the sauce, crumbled bacon, green onions and crumbled goat cheese if desired.
Notes
Wonderful! Recipe is a keeper! The only thing I did different was add crushed red pepper flakes to cauliflower mix and to shrimp with a tick of old bay. My kids were mad cause it was too spicy for them after I added the stuff, but you know what……even more for me and hubby!!!
I’m so glad that you enjoyed it! Adding the red pepper flakes is a great idea!
What is the size of one serving?
The exact serving size will vary slightly each time you prepare it. To get an accurate serving, I just divide it into 5 equal servings after it has been cooked. Hope this helps!