Shrimp and Grits

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 billion different ways to prepare this dish, but I'm pretty sure mine is the best ... Just sayin' ;)
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 servings
Author Sabra - This Mom's Menu


For the Shrimp:

For the Sauce:

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


  • 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.


Calories: 415kcal | Carbohydrates: 8g | Protein: 31g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 321mg | Sodium: 1216mg | Potassium: 699mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2205IU | Vitamin C: 83.7mg | Calcium: 378mg | Iron: 3.3mg