New Orleans Shrimp and Grits – Cauliflower Grits – Low Carb Keto Recipes

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Today I present Shrimp and Grits. A low carb version of a Classic New Orleans Recipe. Full of flavor and just a little bit of spice.
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Shrimp and Grits

Citrus Juicer https://amzn.to/2VemUGv

Shrimp Ingredients:
1-pound raw shrimp, peeled & deveined
1/2-pound andouille or smoked sausage, diced
6 slices bacon, cut into pieces
12 Tbs unsalted butter, divided
1/4 cup Worcestershire sauce
1/4 cup chopped green onions
1 Tbs minced garlic https://amzn.to/2D9gj8m
Juice of 1 lemon
2 tsp creole seasoning, divided https://amzn.to/2XnJ7lN
2 tsp ground black pepper

Cauliflower Grits Ingredients:
3 cups riced cauliflower
1/2 cup heavy cream
2 Tbs unsalted butter
1/2 teaspoon salt
1/4 tsp ground black pepper
1/2 tsp garlic powder
1/3 cup grated Parmesan

Makes 6 servings

Per Serving:
518 calories / 44.04g fat / 5.29g net carbs / 22.38g protein

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Welcome all! Papa G here. Today I present a New Orleans classic… Shrimp and Grits. Now, since low-carb is a priority on this channel, we’ll be using cauliflower in place of corn to produce a very similar taste in texture, but everything else will be classic New Orleans flavor. Let’s get started.

Begin with a pound of raw, shelled and deveined shrimp. Add some Creole seasoning. I’ll be using my favorite Tony Chachere’s, but any containing salt will work. Mix with your hands to evenly coat. Cover this and store in the refrigerator.

We’ll prep 8 ounces of andouille sausage. Some brands may have a non edible paper casing like this one. If so, remove before cutting. You can substitute smoked sausage as well if you prefer, but for the taste profile we want, andouille works the best. Dice into bite-sized pieces.

Do the same with 6 slices of bacon. They don’t have to be very small. We’re aiming for bite size. I find using pre-riced frozen cauliflower to work the easiest for this recipe. We’ll need two of these – one and a half cup bags. Cook by

Microwaving these according to the package directions before putting into the pot. Add the cooked cauliflower to a sauce pot on medium heat. Add some heavy cream; one of two tablespoons of unsalted butter; some salt; ground black pepper; and

Some garlic powder. Give a mix to incorporate and allow the butter to melt. Now add the second tablespoon of butter and continue to mix to melt in. Once all the butter is melted, stir in some shredded Parmesan cheese.

Cover this to keep warm and remove from the heat. To a large rimmed skillet or saute pan, add our chopped andouille and bacon. Cook for a few minutes until the bacon is about halfway cooked. Add a quarter

Cup of chopped green onions and continue to cook until the bacon is done. Add some minced garlic and cook an additional 30 seconds. Now we’ll construct the sauce by adding some Worcestershire sauce and 8 of the 12 tablespoons of unsalted butter.

Give a mix to melt in and deglaze the pan. Now add some Creole seasoning and some ground black pepper. Mix in the juice of one lemon. Now it’s time to add the shrimp to the pan and give a stir to mix in. Add the rest of the butter and

Cook for about 6 to 10 minutes or until the shrimp are pink and cook through. Remove the cover of our cauliflower grits and if they cool down, just rewarm before serving. These were perfect. Add some grits to a bowl or plate. Ladle over

Our shrimp and sauce. Garnish with a little green onions… and enjoy! There you have it folks! My Shrimp and Grits. A low-carb version of a classic New Orleans recipe. I hope you enjoyed this video. If you did,

Please like and consider subscribing. Thanks for watching and I’ll see you next time!