Friday, February 21, 2014

Paleo Cajun Shrimp and Cauliflower "Grits" Recipe

Paleo Cajun Shrimp and Cauliflower "Grits" Recipe

- 4 strips bacon, cooked and chopped (save the bacon fat!)
- Chopped parsley (optional)
- Hot sauce (optional....sort of)

- 1 Tbsp. lard/bacon fat or tallow
- 1/2 small onion, finely chopped
- 3 cups riced cauliflower
- 1 1/4 cup almond flour
- 2 1/2 cups chicken broth
- 1/4 tsp. garlic powder
- Sea salt to taste
- Ground pepper to taste

- 2 Tbsp. lard/bacon fat or tallow
- 1 lb. large shrimp, peeled and deveined
- 1/2 small onion, finely chopped
- 2 cloves garlic, crushed
- 1 Tbsp. lemon juice

- 1/2 tsp. sea salt
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 tsp. paprika
- 1/4 tsp. cayenne (or more if you like it spicey!)
- 1/2 tsp. dried oregano
- 1/2 tsp.  dried thyme
- Dash red pepper flakes (optional)


1. Prepare the onions and cauliflower. You can rice the cauliflower by grating it or by placing batches of it in a food processor and pulsing until rice sized chunks are formed.
2. In a medium saucepan over medium high heat, add 1 Tbsp lard/bacon fat or tallow and saute the onion for about 3 minutes. Add the riced cauliflower and stir to combine.
3. Next add the chicken broth and bring to a boil. Add the almond flour and seasonings and stir to combine.
4. Cover and allow to simmer for 20 minutes, stirring occasionally. Check the consistency at about 15 minutes into the cooking process. If grits are too thin for your liking add more almond flour, if too thick add more broth.
5. After 20 minutes remove the grits from the heat and set aside. Taste and adjust seasonings as needed.

1. Rinse shrimp and pat dry. Mix seasoning ingredients in small bowl. Sprinkle the mixture over the shrimp to coat well and set aside.
2. Heat a large skillet over medium heat and warm 2 Tbsp. lard/bacon fat or tallow  Add shrimp, onion and garlic to pan and cook until they turn pink.
3. Add lemon juice and saute for 3 minutes. Remove from heat.

1. Add a large scoop of grits to a bowl and add a serving of shrimp. Top it off with some crumbled bacon and a few dashes of parsley. Serve with some hot sauce on the side for added spice.

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