Paleo Shrimp and Grits

Cauliflower Grits and Shrimp:

(Serves 3) (Total Prep/Cook Time: 40 minutes)

*Want classic southern style shrimp and grits that are Paleo and of course healthy! Here you go, guilt free…you’re welcome!

Ingredients:

Grits:

-3 cups riced organic cauliflower florets

-2 to 3 slices all natural gluten free turkey bacon (I prefer Applegate Farms brand)

-1 Tbsp. olive oil

-1/2 yellow onion

-1/4 tsp. garlic powder

-sea salt and pepper to taste

-2 cups all natural low sodium chicken broth (I prefer Pacific Organic brand)

-1 ¼ cups almond flour

-All natural olive oil nonstick spray (Pam brand has one! Found at Publix!)

Shrimp:

-1 pound peeled, deveined, and tails removed medium shrimp

-2 Tbsp. organic minced garlic

-1 Tbsp. olive oil

-All natural olive oil nonstick spray (see note above)

-1/2 fresh squeezed lemon juice

-1/2 tsp. sea salt

-1/2 tsp. onion powder

-1 1/2 tsp. paprika

-1/2 tsp. Cayenne

-1/2 tsp. dried thyme

-1/8 tsp. crushed red pepper flakes

-dried parsley and crumbled bacon to top at the end when plating!

Method:

Grits:

  1. Chop your cauliflower into pieces and pulse in your food processor 1 cup at a time until it is the consistency of rice. Set aside.
  2. Spray a medium saucepan with nonstick spray and add your olive oil. Heat over medium to high heat and add your bacon until cooked through. Remove bacon and place aside. Add your chopped onion and cook for 2 to 3 minutes. Then add your cauliflower and chicken broth on high heat until boiling. Add your almond flour, garlic powder, salt, and pepper and stir to combine. Turn down to low heat, cover, and simmer 15 minutes, stirring every 5 minutes.

Shrimp:

  1. Spray a medium saucepan with nonstick spray and add your olive oil over medium to high heat. Add your garlic, shrimp, and seasonings, and cook until shrimp are pink and cooked through stirring throughout.
  2. Squeeze your fresh lemon juice over the shrimp and cook another 2 minutes.

Plating:

-Place your grits on the bottom of a pasta or shallow serving bowl and top with crumbled bacon. Top with your shrimp and dried parsley. Enjoy!

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