Shrimp and grits is one of those iconic Southern dishes that just stirs something deep inside those who grew up chowing down on the creamy, flavorful staple at a Sunday dinner table.
These days, it’s a popular dish in restaurants all along the Gulf Coast, and a true down-home specialty passed from generation to generation.
However, you now find yourself on the trendy, no-carb Keto Diet, and you’re missing those soft and creamy high-carb shrimp and grits.
So what do you do? You whip out the cauliflower and recreate the traditional version with a veggie that’s gaining the low-carb spotlight.
Cauliflower is popping up as a flour substitute in dishes like wings, pizza crust, and sauces.
Why not as grits, too? Are you really going to be able to tell the difference once the cream and cheese are in the mix?
Cauliflower shrimp and grits can be just as cheesy and seeped in a savory, bacon-studded sauce with lots and lots of saucy shrimp as the traditional version, and if you like a little extra spice-make them blackened.
Don’t forget the butter and heavy cream.
I can’t think of anything better than that to make this dish decadent and the possibilities are truly endless.
Keto Friendly Shrimp & Grits
For the Shrimp
3 bacon strips diced into small pieces
1 tbsp butter
1/4 diced onion
1/4 diced bell pepper
2 pounds peeled and deveined shrimp
2 tsp cajun seasoning
1/2 tsp paprika
1 tbsp minced garlic
1/4 cup chicken stock
2 tsp fresh lemon juice
1/2 cup heavy whipping cream
fresh parsley
Add bacon to a large pan over medium heat and fry until golden brown. Remove the bacon with a slotted spoon and drain on paper towels leaving the drippings in the pan.
Add butter to the drippings and allow it to melt then sauté the onions and peppers until tender.
While the onions and peppers sauté, season shrimp with cajun seasoning, toss, and set aside.
Next, add garlic and sauté for about 30 seconds.
Finally, add shrimp to the pan and cook for about two minutes per side then remove.
Add chicken stock and lemon juice and deglaze the pan getting up all of the flavors that are stuck to the bottom of the pan.
Next stir in the whipping cream then add the additional cajun seasoning to taste. The color of the sauce should be somewhat orange from the seasonings.
Bring the heat to medium-low and allow the sauce to simmer and thicken for about 10 minutes.
Stir back in the shrimp and coat with sauce. Next, sprinkle bacon and parsley on top.
For the Cauliflower Grits
24 oz frozen mashed cauliflower
2 tbsp butter
1/3 cup cheddar cheese
1/4 cup parmesan cheese
2 tbsp heavy whipping cream
1/4 tsp garlic powder
Cook mashed cauliflower in the microwave according to the package.
Add contents to a bowl then whisk in butter, both kinds of cheese, heavy cream, garlic powder, and salt and pepper to taste.
Spoon the grits into a bowl then ladle the shrimp and sauce over top and sprinkle with parsley.
That’s it. Easy, low-carb, and oh so good. Let us know on our Facebook page if you try it.
*Photo courtesy of istockphotos.com
