This delicious low-carb shrimp and grits recipe uses cheesy cauliflower puree instead of grits…

Ingredients   [ For 7 to 8 people ]    [   Preparation time : 22 minute  –  Cooking time : 35 minutes  ]

1. 4 slices of bacon, chopped
2. 2 links (about 1/2 pound) andouille sausage, quartered lengthwise, then sliced in 1/2 inch pieces cross-wise
3. 1 Tablespoon grass-fed butter
4. 1 pound raw shrimp, peeled and deveined
5. 2 green onion white part only finely chopped; green part sliced and reserved
6. 1 clove garlic, crushed
7. 1 Tablespoon white wine vinegar
8. 1/2 cup dry white wine
9. 1 cup heavy cream
10. dash red chili flakes
11. sea salt and freshly ground pepper to taste
12. 1 Tablespoon parsley, chopped

1. one head cauliflower, cut into florets
2. 1/4 cup grass-fed heavy cream
3. 4 ounces sharp cheddar cheese, grated
4. 2 Tablespoons grass-fed butter
5. 1/2 teaspoon sea salt
6. 1/4 teaspoon black pepper
7. 1/2 jalapeno pepper, finely chopped
8. 1 Tablespoon parsley, chopped
9. 1 green onion, thinly sliced

Preparation Method

1. Place paper towels on a plate and reserve for draining bacon, sausage, and shrimp.
2. Heat a medium skillet over medium-high heat. Add bacon pieces.
3. Cook bacon, stirring occasionally until crisp. Remove to the prepared plate.
4. Discard all but one tablespoon bacon grease.
5. Add sausage to the pan and cook, stirring occasionally, until slightly brown and cooked through.
6. Remove to the prepared plate.
7. Melt the butter in the skillet.
8. When butter no longer foams, add the shrimp. When shrimp has browned on one side, flip to brown the other side.
9. Season lightly with sea salt.
10. When both sides of the shrimp are brown, and they are cooked through, remove them from the pan and place on the plate with the bacon and sausage.
11. Add white part of the green onion to the pan and cook, stirring frequently, until edges are browned.
12. Add garlic and cook, stirring constantly, for one minute.
13. Add vinegar to the pan and boil, stirring up browned bits until it is a syrupy consistency.
14. Add white wine to the pan and bring to a boil. Simmer, stirring occasionally, until reduced to a light syrup consistency.
15. Add cream, chili flakes, salt, and pepper. Bring to a simmer. Simmer, stirring frequently, until sauce is thickened.
16. Return bacon, sausage, and shrimp to skillet with the cream sauce. Stir in parsley. Taste and adjust seasoning if desired.

For the cauliflower “grits”

1. Steam the cauliflower florets in a covered steamer until tender, about 10-15 minutes.
2. In a food processor, add steamed cauliflower florets, cream, cheese, butter, salt, and pepper.
3. Process until smooth.
4. Add jalapeño and parsley. Pulse a few times to combine.
5. Pour into a bowl and stir in green onion.

Enjoy it!!