KETO SHRIMP AND GRITS

KETO SHRIMP AND GRITS

I couldn’t find a good keto shrimp and grits recipe online, so I decided to make my own. You won’t miss the carbs here. Give it a try. Serves 4.

INGREDIENTS:

1 head of cauliflower, roughly chopped
1 (32 OZ) low sodium chicken stock
JF Spicy Salt
1/2 Tbsp butter
1 OZ cream cheese
1 heaping Tbsp of heavy cream
1/2 C cheddar cheese
3 green onions, chopped
4 pieces of bacon, chopped into little bits
1 clove of garlic, minced
2 lb of medium size shrimp, peeled and deveined
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp parsley
1/2 tsp thyme
1/2 tsp oregano
1 tsp paprika
1/2 tsp Worcestershire sauce
1/4 C heavy cream

 

PROCESS:

In a large pot, place the cauliflower in the chicken stock and season it with JF Spicy Salt. Bring this to a boil and let the cauliflower soften. Cook until it is tender being careful not to overcook it. You do not want the cauliflower to be too mushy. Drain the chicken stock and return the cauliflower to the pot. Add the butter, cream cheese, and 1/4 C of the heavy cream to start. Using a hand blender, blend this together until it is the consistency of grits. Add the cheddar cheese and green onions. Mix well. Set to the side.
In a medium pan, crisp the bacon bits and reserve the bacon grease to cook the shrimp in. In the same pan, add 1 clove of garlic and sauté it in the bacon grease on medium for 1 minute. Add the shrimp and season with the onion powder, garlic powder, parsley, thyme, oregano, and paprika. Cook the shrimp through and add the Worcestershire sauce. Once the shrimp is cooked add 1/4 C heavy cream to make a delicious sauce.
Serve the shrimp on top of your cauliflower ‘grits’ and garnish with the crispy bacon bits, cheddar cheese, and green onions.
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SHOP SIMILAR STYLES

FOR MORE INFORMATION PLEASE CALL


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