Shrimp Grits Recipe New Orleans

Keto Shrimp and Grits (under 5 net carbs) Maebells

WEBFeb 4, 2020 · This cheesy Keto Shrimp and Grits recipe is the ultimate low carb comfort food! At under 5 net carbs per serving this will be a …

Rating: 4.4/5(191)
1. In a medium to large size stock pan, add the cauliflower florets and chicken broth simmer over medium to medium high heat until they are tender.
2. Once the cauliflower is tender, drain off the remaining broth and add cream cheese, cheddar cheese, butter, salt and pepper and mash until it resembles the texture of grits.
3. Cover the grits to keep warm while you make the shrimp.
4. Heat a large skillet to medium heat, melt 1 tablespoon of butter, add garlic and the raw, shelled shrimp to the skillet and sprinkle the cajun spices over the shrimp. Stir well so it is evenly coated.

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Keto Shrimp and Cheesy Grits • Low Carb with Jennifer

WEBOct 8, 2019 · Season with salt and pepper to taste. In large skillet over medium high heat cook the bacon until crisp. Drain on a paper towels …

Rating: 4.8/5(6)
1. Pulse the cooked cauliflower in a food processor until it resembles grits consistency.
2. Dump the cauliflower in a sauce pan and add in the butter, heavy cream and cheddar cheese.
3. Start to melt the cheddar cheese and butter.
4. The grits will be nice and creamy.

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Low Carb Shrimp & Cheesy Cauliflower "Grits" Noshin' & Num …

WEBMar 1, 2020 · Make the Cheesy Grits first. Heat butter in a large saute pan over medium low heat. Add shallot, cook for 2 minutes, stirring frequently. Add cauliflower rice. Cook, …

1. Rinse shrimp, pat dry, and set aside. Prepare all ingredients for shrimp.
2. Make the Cheesy Grits first. Heat butter in a large saute pan over medium low heat. Add shallot, cook for 2 minutes, stirring frequently. Add cauliflower rice. Cook, stirring frequently, for 5-8 minutes. Add chicken stock, sour cream, salt, and heavy cream. Stir to combine. Cook for another 2 minutes until sauce thickens. Add cheese, stirring until melted and incorporated. Reduce heat to low to keep warm.
3. Heat a large cast iron skillet or saute pan over medium heat. Add bacon and cook until crisp and brown. Remove with a slotted spoon to drain on a paper towel lined plate, leaving fat in the skillet. Reduce heat to medium low. Melted butter in the pan. Add onion and cook until translucent, about 3-5 minutes, stirring frequently. Add garlic and cook until fragrant, 30 seconds. Add shrimp, cooking for 2 minutes on each side until pink and firm. Add chicken stock and spices. Stir to incorporate. Remove from heat. Sauce will thicken up as the dish cools.
4. Serve over cauliflower "grits". Top with sliced green onion. if desired.

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