Paleo Shrimp and Grits {Whole30}

While sitting on the bank of the Mississippi River eating beignets, I recently texted my husband “I could live here.”  I’m talking about New Orleans of course, and I really do think it’s a place I could call home.  My pants however?  They’d probably not survive long in the Crescent City of Cajun comfort food.  I’m usually good at being fairly disciplined most of the time (which is as much as I personally care to be disciplined), but in that city – all is thrown to the wind.  They do the Southern classics so well, plus they have their own unique specialities and a burgeoning culinary scene that is too good not to explore (and explore it I have, time and again). 

When I got home from New Orleans, I was set to share with Courtney some of the fantastic foods Mom and I had enjoyed – but without compromising all our hard work in boot camp with each dinner I made.  Luckily, it actually is possible to make comfort food with all of the flavor but less of the calories.  The secret: a little bit of bacon grease can go a long way.  This shrimp and grits was rich and creamy, all while being grain and dairy free.  Skeptical?  Give them a try.   My Southern Boy endorses this message.

(Also check out: Skinny Tuesday Shrimp, Sausage and Chicken Jambalaya)

Cauliflower Shrimp and Grits

Adapted from Paleo Cupboard

Ingredients:

Grits:

• 4 strips high quality thick cut bacon, cooked and chopped (save the grease!)
•  1 Tbsp. bacon grease (above!)
• 1/2 small onion, finely chopped
• 1 large head cauliflower, riced
•  1 1/4 cup almond flour
•  2 1/2 cups low sodium chicken broth
•  1/4 tsp. garlic powder
• Sea salt to taste
• Ground pepper to taste

Shrimp:

• 1 Tbsp olive
• 1 lb. large shrimp, peeled and deveined, tails removed
• 1/2 small onion, finely chopped
•  2 cloves garlic, crushed
•  1 Tbsp. lemon juice

Shrimp seasoning:

• 1/2 tsp. sea salt
• 1/2 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 tsp. paprika
• 1/4 tsp. cayenne
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1/8 tsp. red pepper flakes

Directions:
To make the grits:

1. Cook bacon; reserve fat.  Set aside on a paper towel lined plate.  Chop once cool.
2. Chop the cauliflower into florets. Working in batches, pulse a few florets at a time in a food processor until the cauliflower pieces are the size and shape of rice (be careful not to over-blend!). Set the riced cauliflower aside.
3. In a medium saucepan over medium high heat, warm 1 Tbsp bacon fat and then saute the onion for about 3 minutes. Add the riced cauliflower and stir to combine.
4.  Add the chicken broth to the pan, stir to combine and then bring to a boil. Add the almond flour and seasonings and stir to combine.  Cover the pan and allow to simmer for 15 minutes, stirring occasionally. If grits are too thin for your liking add more almond flour, if too thick add more broth. Taste and add sea salt and/or pepper to your liking.

To make the shrimp:

1. Mix seasoning ingredients in small bowl and sprinkle the mixture over the shrimp, tossing to coat.
2. Heat a large skillet over medium heat and add a tablespoon olive oil.  Add the onion and garlic to pan and cook for a couple minutes until fragrant.  Add shrimp and cook until pink. Add the lemon juice to the pan and saute the shrimp for another 2-3 minutes or until cooked through. Remove from heat.
3. Add a large scoop of grits to a bowl and add 1/2 shrimp on top. Garnish it with some chopped bacon.

Makes 4 servings

Johanna