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!
5 minutes
15 minutes
Difficulty:
Easy
Show nutritional information
| 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. | |
Serves: 2-4
Ingredients
- 1 lb1 lb1 lb Raw Shrimp, pat dry with paper towels
- 9 oz9 oz9 oz Creole Inspired Flavor Starter Sauce
- 13.5 oz13.5 oz13.5 oz Coconut Cream
- 12 oz12 oz12 oz Cauliflower Rice (click for recipe), frozen
- 1 tsp1 tsp1 tsp Salt
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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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.