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Shrimp and “Grits” for adults who still need to be tricked into eating vegetables (KETO Friendly)

Let’s just rip the bandaid off. In the simplest terms, yes, this is another cauliflower recipe, but this isn’t your average cauliflower substitute. Carolina Shrimp and Grits can’t be average. I’m not going to sit here and tell you that if you break this albino broccoli down into tiny crumbs and add butter, it will inconspicuously replace the fluffy, sauce-absorbing delight that is rice. In fact, I’m here because in an attempt to adapt to a healthier, low-carb lifestyle I, too, fell victim to such lies.

I was absolutely sure I’d never be able to eat another vegetable again if that’s what I would succumb to but then this dish happened. These Shrimp and Grits or “grits” are so good that my picky family and friends, who aren’t fans of cauliflower whatsoever, had no idea that these weren’t actual grits. This recipe is super, super easy. It comes together so quickly and it costs about $20 to make.

Serving for two:

The Gravy:
3 tbsp bacon fat (butter or olive oil works fine)
1 tbsp minced garlic
½ cup of chopped onion
½ cup of chopped green pepper
1 cup cubed cajun andouille sausage
3 tbsp tomato paste
1 cup chicken broth
½ cup heavy whipping cream
1 tbsp cajun seasoning
1 tsp garlic powder
1 tsp cayenne pepper (optional)
½ cup cheddar cheese
salt and pepper

The Grits:

2 cups riced cauliflower
2 tbsp chicken broth
1 tbsp heavy whipping cream
½ cup cheddar cheese
1 tbsp butter
salt and pepper to taste

Shrimp (about 20)
2 tsp garlic powder
2 tsp cajun seasoning
salt and pepper


The Steps:

  1. Preheat oven to 350.
  2. Season shrimp and place in the oven for 10-15 minutes depending on shrimp size.
  3. Heat pan to medium-high, add in bacon fat (or fat of choice).
  4. Add onions, garlic and green peppers cook for 3 minutes.

5. Add cubed sausage and cook for 3 more minutes, just long enough to add some color to your meat.

6. Stir in tomato paste and cook for an additional minute.

7. Pour in chicken broth and simmer for 10 minutes.

8. Stir in heavy cream, seasonings, and cheese, reduce heat to medium-low, and allow your sauce to thicken.

9. As your gravy is thickening, place riced cauliflower, chicken broth, and heavy whipping cream into a microwave safe bowl, and microwave for 4-6 minutes, depending on your texture preference.

10. Stir in cheddar cheese, butter, salt and pepper to taste. Then pop it back into the microwave for another minute.

11. Plate your cauliflower grits, pour over your gravy, and top with shrimp.

Voila! Bon appetit!

See More EWP Recipes Here

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