Shrimp and "Grits" with Cauliflower Polenta

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Shrimp and "Grits" with Cauliflower Polenta

Makes 2 servings

Prep Time: 10 minutes          
Cook Time: 10 minutes

2 slices paleo friendly bacon, diced

1 tablespoon Organic Cold Pressed Olive Oil by Kasandrinos

¼ red pepper, diced

½ small onion, diced

1 celery, diced

1 garlic clove

¼ teaspoon crushed red pepper flakes

½ jar Creole Inspired Cooking Sauce by Mesa De Vida

¼ cup Bare Bones Classic Chicken broth

12 medium raw shrimp, deveined and peeled

 Shrimp and Cauliflower Grits

For the cauliflower grits:

12 oz. frozen riced cauliflower

2 garlic clove

2 tablespoon nutritional yeast

1/2 cup Bare Bones Classic Chicken broth

1 teaspoon Redmond Real Salt

1/2 teaspoon black pepper

In a medium saute pan over medium heat, add the diced bacon. Cook for 5 minutes until browned and remove from the pan to a small bowl with a slotted spoon.

Add the olive oil to the pan and toss in the diced red pepper, onion and celery. Saute for 5 minutes until softened, then add the crushed garlic clove and red pepper flakes. Cook for 2 more minutes, then stir in the creole sauce, chicken broth and cooked bacon and let cook for 1 minute.

Drop the shrimp into the sauce and saute for 2 minutes, then flip the shrimp and finish cooking for 2 minutes until pink. Stir all together to fully coat the shrimp in the sauce and simmer for 5 minutes.

In the meantime, make the grits: Steam the cauliflower until fork tender. Add to a high-speed blender with 1 garlic clove, nutritional yeast, chicken broth, salt and pepper. Pulse 10-15 times for a couple seconds each time until nearly smooth consistency is reached. You’ll want the cauliflower grits to be creamy, but still have a slight bite to them.

Serve the grits in bowls topped with the shrimp and sauce.

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