Creole Shrimp and ‘Grits’ (Low-Carb, Paleo, Whole30) (Edit recipe)

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Cauliflower rice replaces grits in this cleaned-up version of shrimp and grits. Packed with Creole flavors, this cooks in less than 30 minutes.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 4

Ingredients

Shrimp

.75 lb Raw Shrimp
2 tsp Ghee, (or butter)
1.5 tsp Creole Seasoning

"Grits"

1 head Cauliflower, trimmed & cut into florets
.75 cup Milk, of your choice
1 tsp Ghee
2 tsp Creole Seasoning, divided
.25 cup Parmesan Cheese, grated (optional)

Process

Cook Mode

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

Melt 1 tablespoon of ghee in a medium-size saucepan over medium-low heat. Once melted, stir in the remaining ‘GRITS’ ingredients.
Bring to a simmer over medium-high heat, stirring frequently. Cook 5-7 minutes or until the ‘grits’ are soft.
Remove from the heat. If using cheese, stir it in now. Cover and keep warm.
Season shrimp with 1 1/2 teaspoons Creole seasoning.
Melt 2 tablespoons ghee in a large skillet over medium-high heat. Add the shrimp and cook 3-4 minutes or until the shrimp are pink and just cooked through.
Remove from the heat.
To serve, scoop grits into a bowl and top with shrimp.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	139
Fat:	7 g
Carbohydrates:	4 g
Protein:	14 g
Cholesterol:	143 g
Sodium:	1782 mg
Fiber:	0 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.