Shrimp and Grits. Low Key, Low Carb

I suppose you could say Grits run in the family.

My Granddad, possessed a remarkable talent for making the most mouthwatering grits. The recipe for his grits could transport you to a place of pure bliss. It's been 30 years since he passed to be among the stars. I still think of him almost everyday. His kindness was the stuff of legend and his mere presence was enough to settle my ever so challenged heart and mind. To say I'm grateful for the time we had together would be an understatement. In so many ways, I want to emulate who he was. He was very much the quintessential Renaissance man.

He had a green thumb and spent countless hours working in his vibrant garden, cultivating beautiful flowers and bountiful vegetables. Fruit trees draped in the bounty of skilled pruning. I'd often climb onto the highest limb and eat fruit until my stomach ached. Always worth it. And the man could cook like the Dickens! From his hot and buttery sourdough plap jacks to his mouthwatering Prime Rib dinner. His skills were always on display but he would never say it. He could fix anything, it seemed.

From his old TV to a Model A Ford he worked to faithfully restore to mint condition. In addition, he had a knack for fixing old bikes, ensuring that every child in the neighborhood had a ride of their own. But the most remarkable thing about this granddad was the immense love he showered upon his family, friends and neighbors. His warm hugs, gentle words, and kind gestures made everyone feel cherished and adored. Indeed, he touched the lives of many, leaving a lasting legacy of love and delicious grits.

I'm on a Keto Journey now so instead of writing off my love of grits. I decided to create a recipe that is faithful to his memory and something I believe he would thoroughly enjoy! This recipe was so much fun to develop. I hope you love it!

What you're going to need for this recipe:

Low Carb Grits

• 2 cups Riced Cauliflower

• 2 Chicken Stock Cubes

• 2 tbs Flax Seed, ground

• 2 tbs Almond Flour, finely ground

• 1 3/4 cup Whole Milk (or thick alternative. Hemp seed works well)

• 3 tbs Cream Cheese

• 1/2 cup + tbs Shredded Cheddar Cheese

• Bacon to Your Liking

Gremolata

• 1 Lemon Zested

• 1/4 cup Flat leaf Parsley, finely chopped

• 1/3 cup Pepitas

• 1/3 cup Pecans

• 1 tbs Bacon Fat

• Salt, pepper and a Dash of Nutmeg.

Cajun Style Shrimp

• 4 to 6 Shrimp, Peeled and Veined

• 1 tbs Cajun Seasoning

• 1 tbs Bacon Fat

• 1 tbs Butter

In a shallow pan, add 1 tbs neutral oil and both stock cubes. Melt both completely, when it starts to steam slightly, add in the defrosted riced cauliflower. Cook until the cauliflower is dry. Be careful not to burn. I suggest cooking at a medium temperature. Set aside to cool.

In the same pan, sear off the bacon or guanciale or thiccc cut bacon. (i'll be using bacon and Guanciale interchangeably) Cook until rendered and slightly crispy. Remove the Guanciale and poor out all but 1 tbs of Bacon fat. Add in the pepitas and pecans (roughly chopped) and toast in the fat. Seasoning with salt, pepper and nutmeg. Mix fresh herbs and lemon zest with the warm pepitas and pecan mixture. Toss with a pinch of salt and set aside.

In a thiccc bottomed ;) pot, Add almond flour and flax. Make sure it's dry! Toast for 2 mins then add in riced cauliflower. Mix slightly then add in your milk. Cook on medium low for 5 to 8 minutes. Add in cream cheese, mix until combined. Time for the cheddar! You can use a sharp cheddar or Gouda but I prefer a good mild cheddar for this dish. Cook at medium low until the mixture is to your desired thickness.

Now get that shrimp on the... frying pan. In a preheated pan set at a medium high heat, add in Bacon fat. When it has melted completely and begins to shimmer, add in seasoned shrimp. This goes fast so do not walk away. After 3-4 minutes, add in the knob of butter and saute until the shrimp is coated completely.

Now for the fun part, eating this fantastic creation you made yourself! I will normally take the time to plate this up beautifully (in a shallow bowl, preferably). In fact, shall we address that? Plating can be incredibly beneficial to your low-carb and keto journey. We eat first with our eyes! If you begin to feel disconnected from your food, you may find yourself going back to some less than desirable eating habits. If the food doesn't touch your soul and nourish your body, it may be difficult to maintain.

I cook from the heart. We all have those foods that bring us joy and keep us connected to the ones we love. Sometimes, alterations to our diet can create a disconnect. It's more important than you might think. We need to love what we're eating, as often as possible.

Thanks For Stopping by!

CloverX

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