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
¼ cup Bare Bones Classic Chicken broth
12 medium raw shrimp, deveined and peeled
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.