Kiss My Shrimp And Grits Recipes
HEALTHY SHRIMP AND "GRITS" (WHOLE30, KETO, PALEO)
Spicy, tender shrimp in a rich, simple sauce over garlicky, creamy cauliflower "grits." What could be better? Whole30, keto, low carb, paleo.
Provided by Cheryl Malik
Categories Main Course
Time 12m
Number Of Ingredients 8
Steps:
- Fill a medium saucepan with a couple of inches of water and bring to a boil. Place the frozen cauliflower in a steamer basket and top with 1 large clove garlic, chopped. Cover and steam until tender.
- When tender, place the steamed cauliflower and garlic in the bowl of a food processor and add ghee or butter. Do not get rid of the steaming water! Blitz until almost the desired texture. Add salt and a bit of the steaming water, if desired, and process again until the desired consistency.
- Meanwhile, make your shrimp. Pat dry and sprinkle very liberally with Cajun seasoning. You want the shrimp to be almost entirely coated, so don't skimp out here! We probably use about 2-3 tablespoons of seasoning. If your Cajun seasoning does not include salt, salt the shrimp now as well.
- Heat 2 tablespoons ghee or butter in a large skillet, preferably cast-iron, over medium-high heat. Once the skillet is very hot, add the shrimp and cook for a minute or two, or until the bottom side begins turning pink. Flip the shrimp and cook until the bottom side is turning pink. When the shrimp are no longer translucent down the middle, where they've been deveined, remove from the skillet immediately.
- Spoon the cauliflower "grits" into serving bowls and top with half of the shrimp. Pour the ghee and Cajun seasoning "sauce" from the cast-iron skillet over serving bowls. Serve immediately.
Nutrition Facts : Calories 554 kcal, Carbohydrate 13 g, Protein 51 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 648 mg, Sodium 1819 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving, UnsaturatedFat 12 g
KISS MY (SHRIMP AND) GRITS
Steps:
- ⢠For the grits: In a medium pot, combine ¼ cup water, the chicken broth, milk and salt and bring to a boil over medium heat. Slowly stir in the grits. Return to a boil, reduce the heat to the lowest setting, cover with a fitted lid, and simmer, stirring every 5 minutes or so to prevent the grits from sticking to the bottom, adding more water if necessary, until smooth like cream of wheat, 28 to 30 minutes. Stir in the butter and cheeses, remove the pan from the heat, and keep warm. ⢠For the shrimp: Sprinkle the shrimp with Old Bay. Heat a large saute pan over high heat. Add 1 teaspoon of the olive oil and the shrimp and cook until browned, about 1 minute. Flip the shrimp and cook 1 more minute or until opaque. Transfer the shrimp to a plate. ⢠Reduce the heat to medium-low and add the remaining ½ teaspoon oil and the ham. Cook until slightly browned, 3 to 4 minutes. Add the shallots and cook, stirring, until golden, 2 to 3 minutes. Add the drained tomatoes, chicken broth, bay leaf, and black pepper to taste. Increase the heat to medium and simmer until the sauce thickens and reduces slightly, 8 to 10 minutes. Remove the pan from the heat, add the shrimp and parsley, and finish with a squeeze of lemon juice. Stir well and discard the bay leaf. ⢠Divide the grits among 4 serving plates and spoon the shrimp and sauce over the top of each. Sprinkle with scallions and serve.
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2012-04-10 This recipe is fast, easy and arguably the best shrimp and grits around. The goat cheese added to the grits not only lends a fabulous, creamy texture, but also amazing flavor. When I make this for the kids, I cut back on the cayenne spice a bit in the seasoning. Print Recipe Pin Recipe…
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- Prepare the creole spice and set aside. You will have some leftover and it's good for seasoning almost anything really.
- Make the grits. Heat the water and salt in a medium sauce pan until boiling. Add the grits, reduce heat and simmer until grits are tender, about 5 minutes. Whisk in the butter, cream and goat cheese. Continue to whisk until the mixture is smooth and creamy. Stir in the basil and remove from heat. Cover to keep warm.
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- For the Grits: Cook according to package for creamy or cheesy grits. I did 2 cups chicken broth, 1.25 cup milk, 1 cup grits, bring liquid to a boil, add grits and stir for 5 minutes or so, then add cheeses and stir to melt.
- For the shrimp: Sprinkle with Old bay, heat large saute pan over high heat. Add 1 teaspoon oil, cook shrimp approximately 1 minute each side, transfer to a plate
- Reduce empty large pan to medium-low. Add 1/2 teaspoon oil plus ham bits. Stir until slightly browned, approximately 3 minutes, add shallots, cook until slightly browned, approximately 3 minutes. Then add tomatoes, chicken broth, bay leaf and pepper to taste. Increase heat to medium high and simmer until sauce reduces and thickens, about 8 minutes. Remove from heat, add shrimp and parsley. Finish with a squeeze of lemon. Stir well, discard bay leaf.
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2014-10-22 Kiss My Shrimp and Grits October 22, 2014 October 22, 2014 Read more . Leave a comment Charleston hyman's seafood Paula Deen Savannah Shem Creek Shrimp and grits tybee. One of my favorite southern cuisines is shrimp and grits…
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- Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.
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- Boil water. Pour the liquid into a 2 quart saucepan with high sides and add the baking soda. I know this is a huge pan, but it can foam up with the baking soda so the high sides will keep it from foaming over and spattering. Be careful that you don't use more baking soda than the recipe calls for. Bring to a boil and keep an eye on it.
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