PALEO CAJUN SHRIMP AND GRITS
Cajun food originated in Louisiana, with a focus on using local ingredients and lots of flavor. If you have not been to Louisiana you should make a plan to go. The food is incredible and the people are fun and friendly.
Grits are a popular Southern food that are eaten at any time of the day. I grew up eating my fair share of grits. They can be sweet or savory and are great alone or with toppings. Since regular grits are not paleo approved, this recipe uses cauliflower and almond flour to simulate the texture and flavor. The Cajun seasoning on the shrimp goes great with the creaminess of the grits, and a little crumbled bacon on top makes for one savory and delicious meal.
Cajun seasoning is sold in stores pre-made, but I prefer to make my own. You can adjust the amount of each spice to your liking. Add more cayenne and red pepper flakes if you like extra heat!
Grits are a popular Southern food that are eaten at any time of the day. I grew up eating my fair share of grits. They can be sweet or savory and are great alone or with toppings. Since regular grits are not paleo approved, this recipe uses cauliflower and almond flour to simulate the texture and flavor. The Cajun seasoning on the shrimp goes great with the creaminess of the grits, and a little crumbled bacon on top makes for one savory and delicious meal.
Cajun seasoning is sold in stores pre-made, but I prefer to make my own. You can adjust the amount of each spice to your liking. Add more cayenne and red pepper flakes if you like extra heat!
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Paleo Cajun Shrimp and "Grits"Prep time: 30 mins Cook time: 30 mins Servings: 4-6
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Ingredients:
TOPPINGS:
- 4 strips bacon, cooked and chopped (save the bacon fat!)
-1/4 cup chopped fresh parsley (for garnish, optional)
- Hot sauce (for serving, optional)
GRITS:
- 1 Tbsp. lard/bacon fat or tallow
- 1/2 small onion, finely chopped
- 3 cups riced cauliflower
- 1 1/4 cup almond flour
- 2 1/2 cups chicken broth
- 1/4 tsp. garlic powder
- Sea salt to taste
- Ground pepper to taste
SHRIMP:
- 2 Tbsp. lard/bacon fat or tallow
- 1 lb. large shrimp, peeled and deveined, tails removed
- 1/2 small onion, finely chopped
- 2 cloves garlic, crushed
- 1 Tbsp. lemon juice
SHRIMP SEASONING:
- 1/2 tsp. sea salt
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 tsp. paprika
- 1/4 tsp. cayenne (or more if you like it hot!)
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/8 tsp. red pepper flakes (optional)
Equipment:
- Grater or food processor
- Medium saucepan
- Measuring cups
- Measuring spoons
- Kitchen knife
- Cutting board
- Small mixing bowl
- Stirring spoon
- Large skillet
Directions:
TO MAKE THE GRITS:
1. Prepare the onions and cauliflower. You can rice the cauliflower by grating it or by placing batches of it in a food processor and pulsing until rice sized chunks are formed.
2. In a medium saucepan over medium high heat, warm 1 Tbsp lard/bacon fat or tallow and then saute the onion for about 3 minutes. Add the riced cauliflower and stir to combine.
3. Add the chicken broth to the pan, stir to combine and then bring to a boil. Add the almond flour and seasonings and stir to combine.
4. Cover the pan and allow to simmer for 20 minutes, stirring occasionally. Check the consistency at about 15 minutes into the cooking process. If grits are too thin for your liking add more almond flour, if too thick add more broth.
5. After 20 minutes remove the grits from the heat and set aside. Taste and add additional salt and/or pepper if desired.
TO MAKE THE SHRIMP:
1. Rinse shrimp and pat dry. Mix seasoning ingredients in small bowl. Sprinkle the mixture over the shrimp to coat well and set aside.
2. Heat a large skillet over medium heat and warm 2 Tbsp. lard/bacon fat or tallow Add the shrimp, onion and garlic to pan and cook until the shrimp turn pink.
3. Add the lemon juice and saute for another 3 minutes. Remove from heat.
TO SERVE:
1. Add a large scoop of grits to a bowl and add a serving of shrimp on top. Garnish it with some crumbled bacon and a few dashes of parsley (optional). Serve with your favorite hot sauce for some added heat.
TOPPINGS:
- 4 strips bacon, cooked and chopped (save the bacon fat!)
-1/4 cup chopped fresh parsley (for garnish, optional)
- Hot sauce (for serving, optional)
GRITS:
- 1 Tbsp. lard/bacon fat or tallow
- 1/2 small onion, finely chopped
- 3 cups riced cauliflower
- 1 1/4 cup almond flour
- 2 1/2 cups chicken broth
- 1/4 tsp. garlic powder
- Sea salt to taste
- Ground pepper to taste
SHRIMP:
- 2 Tbsp. lard/bacon fat or tallow
- 1 lb. large shrimp, peeled and deveined, tails removed
- 1/2 small onion, finely chopped
- 2 cloves garlic, crushed
- 1 Tbsp. lemon juice
SHRIMP SEASONING:
- 1/2 tsp. sea salt
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 tsp. paprika
- 1/4 tsp. cayenne (or more if you like it hot!)
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/8 tsp. red pepper flakes (optional)
Equipment:
- Grater or food processor
- Medium saucepan
- Measuring cups
- Measuring spoons
- Kitchen knife
- Cutting board
- Small mixing bowl
- Stirring spoon
- Large skillet
Directions:
TO MAKE THE GRITS:
1. Prepare the onions and cauliflower. You can rice the cauliflower by grating it or by placing batches of it in a food processor and pulsing until rice sized chunks are formed.
2. In a medium saucepan over medium high heat, warm 1 Tbsp lard/bacon fat or tallow and then saute the onion for about 3 minutes. Add the riced cauliflower and stir to combine.
3. Add the chicken broth to the pan, stir to combine and then bring to a boil. Add the almond flour and seasonings and stir to combine.
4. Cover the pan and allow to simmer for 20 minutes, stirring occasionally. Check the consistency at about 15 minutes into the cooking process. If grits are too thin for your liking add more almond flour, if too thick add more broth.
5. After 20 minutes remove the grits from the heat and set aside. Taste and add additional salt and/or pepper if desired.
TO MAKE THE SHRIMP:
1. Rinse shrimp and pat dry. Mix seasoning ingredients in small bowl. Sprinkle the mixture over the shrimp to coat well and set aside.
2. Heat a large skillet over medium heat and warm 2 Tbsp. lard/bacon fat or tallow Add the shrimp, onion and garlic to pan and cook until the shrimp turn pink.
3. Add the lemon juice and saute for another 3 minutes. Remove from heat.
TO SERVE:
1. Add a large scoop of grits to a bowl and add a serving of shrimp on top. Garnish it with some crumbled bacon and a few dashes of parsley (optional). Serve with your favorite hot sauce for some added heat.
