These low-carb shrimp and grits are creamy and dreamy. The “grits” are cheesy goodness with butter, cream and garlic. A bit of heat from a jalapeño pepper and a pop of flavor from green onions makes them a dish people from the Lowcountry dream about.
Cook the shrimp 3-4 minutes and when it is pink and tender add the butter and heavy cream to the skillet and stir to form the creamy sauce. To assemble your shrimp and grits, divide the cauliflower grits evenly among four bowls, top with shrimp, green onions and drizzle of the cream sauce.
Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes. Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow.
This delicious low-carb shrimp and "grits" recipe uses cheesy cauliflower puree instead of grits. The "grits" are topped with andouille and shrimp in a creamy sauce with a kick of spice. Steam the cauliflower florets in a covered steamer until tender, about 10-15 minutes.