Luscious, velvety, low carb “grits” get topped with garlicky shrimp and bacon for a true taste of the coastal South. I love grits, and I miss them a lot. Like, a lot a lot. But this dish helps to curb those cravings. It’s so easy, yet perfect for weeknight meals at home and fancy enough for company. A definite family favorite!
LOW CARB SHRIMP AND GRITS
Makes 3 servings.
1 lb. fresh shrimp, peeled and deveined
1 lb. frozen cauliflower florets
4 oz. diced pancetta or bacon
1 diced shallot, or 2 Tbsp. diced onion
1 Tbsp. minced garlic
1/2 c. chopped scallions
4 oz. shredded smoked gouda cheese
3 Tbsp. heavy whipping cream
3 Tbsp. butter
squeeze of lemon
salt & pepper, to taste
MICROWAVE the frozen cauliflower for 10-12 minutes, stirring occasionally. Mash with potato masher until the consistency of grits. Add one tablespoon of butter, the heavy whipping cream and the smoked gouda cheese. Mix well and season with salt and pepper to taste. Keep warm.
SAUTE the pancetta or bacon on medium low heat until crispy. Remove and set aside. In the remaining bacon fat, add 2 tablespoons of butter and cook the shallots/onions until lightly browned. Add the garlic and stir until fragrant, about 30 seconds.
ADD the shrimp. Cook for 8-10 minutes or until the shrimp are just cooked and still tender. Remove from the heat and mix in the reserved bacon/pancetta and scallions. Mix well.
SERVE the “grits” in a shallow bowl and top generously with the shrimp and sauce.
Nutritional Info (per serving)
Total Carbs: 11.6g
Net Carbs: 8.1g
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (