Creamy Creole Shrimp & “Grits”
Ready for a 4 ingredient ready in 15 minutes delicious dinner? This Creamy Creole Shrimp & "Grits" made with Greensbury shrimp and Mesa Devida Creole recipe starter sauce for the most amazing creole flavor! David and I may have devoured the whole pan so you may wish to double this one!
PREP TIME
5 minutes
COOK TIME
15 minutes
INGREDIENTS
5
Serves: 2-4
Ingredients
- 1 lb1 lb1 lb Raw Shrimp, pat dry with paper towels
- 9 oz9 oz9 oz Creole Inspired Flavor Starter Sauce - Mesa de Vida
- 13.5 oz13.5 oz13.5 oz Coconut Cream
- 12 oz12 oz12 oz Cauliflower Rice (click for recipe), frozen
- 1 tsp1 tsp1 tsp Salt
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pour Creole sauce into a 12" skillet
- Add coconut cream and stir to combine
- Add cauliflower rice, stirring to combine
- Simmer 10 minutes
- Add shrimp and simmer 5 minutes more
- Add salt, stirring in
- Enjoy this recipe by Penny's Primal!
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Seafood Specific Carbohydrate Diet Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 651 |
| Fat: | 44 g |
| Carbohydrates: | 21 g |
| Protein: | 34 g |
| Cholesterol: | 330 g |
| Sodium: | 2614 mg |
| Fiber: | 8 g |
| Sugars: | 9 g |
| Calculated for total recipe. | |
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One response to “Creamy Creole Shrimp & “Grits””
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I found this needed a bit more added to it. Cajun food really needs a roux which is nearly impossible to achieve with paleo. I added more salt and hot sauce to enhance this a bit. I’d consider next time not adding the shrimp in raw and the cauliflower in frozen. It adds moisture which makes the sauce very thin. Maybe next time I will try doing a ghee/cassava or almond flour roux to begin with first. Definitely some hot sauce needs to be added in for real creole spice.