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

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

10 minutes

20 minutes

Difficulty:

Easy

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
Calculated per serving.

by Fit Slow Cooker Queen

View original recipe

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)

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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

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.