#CARNIVORE Grits: GAME CHANGER (Shrimp and Grits Included)

These carnivore grits were created especially for my good buddy Wes over at @HighfalutinLowCarb and I think you are going to love them! Make sure to subscribe and share so we can let the world know they can have grits again no matter what version of a low carb proper human diet they eat. Whether it’s a keto diet, ketovore, or carnivore diet, this is one dish you don’t want to miss.

(For those who might not know, grits are a ground maize or hominy porridge much like a cornmeal based dish, similar to polenta. They’re a popular “poor man’s food” in the USA, especially in rural communities and the south.)

Let me know in the comments how you like your grits!

Don’t forget to go to sportprotein.com and use the code “SPECIAL12” to get yourself some high-quality egg white powder with a nice discount to make this and so many other recipes!

Wes, thank you for all you do. I hope you enjoy these buddy. If you don’t already, go subscribe to High Falutin Low Carb and tell Wes hello for me!
@HighfalutinLowCarb

Thank you all for watching.

Eat your meat, love your life!

Chris

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hey guys Chris cooking Nashville here M
do we have a cool recipe for you today
this one is inspired by Mr Wes himself
from high fute and low car because one
of the best videos I’ve ever watched of
his was a keto grits battle and I know
how much his heart was yearning for
something to taste like grits well Wes
buddy I’ve got your answer for you I do
believe today carnivore grits and we’ve
got them three different ways
all right guys we are going to dive into
some carnivore grits I’m going to show
you how to make this I think this is an
incredible recipe I grew up eating grits
I love Grits my dad loves grits he and I
used to have them with just salt and
butter but there’s so many different
ways you can top them I’ve got three
very classic dishes here using grits
without all of the carbohydrate guilt
from eating all of that ground up corn
that grits is made out of we have the
butter and salt we have the amazing
bacon and cheese grits over here for my
lovely lady and we have the classic
shrimp and grits I’m going to have Ash
try all of these I’m definitely going to
try them as well and then we’re going to
show you guys how Wes should make these
grits so he can finally have those low
carb grits he’s been looking for yeah
you ready to dive into these oh yes I am
yes I love grits I’m so excited I
figured let’s start with just the the
butter and salt kind of normal yep so
there’s butter and salt on top of it if
you want to stir it together a little
bit go for it oh already just kind of
like stirring it up though it’s very
like texture yeah like very very very
fluffy get out of here get
out wow man those are good that’s wow
babe
that’s now someone told you those are
not actually grits would you know I
honestly I I think they are really grits
clearly with these you taste the salt
and you taste the butter however it is
that you got whatever is in this dish to
taste like grits when I know that
there’s no corn no grain no nothing
blows my mind my nana used to make grits
all the time and she would do butter and
salt she would put sugar on and maple
syrup so I grew up eating grits I mean
this is a spoton it’s a memory in a bowl
it really is I also I have to give you
props I’m assuming this is made out of
some form of egg I didn’t know what it
was going to taste like I was kind of
afraid that this one would would taste
like egg I literally do not taste any
egg whatsoever and like the texture on
how you have like the the little like
bits and it’s kind of like I mean it
just tastes like a bowl of grits I just
don’t understand how you got the texture
to be just like actual grits yeah that
is very impressive been working on that
for a while trying to figure out how I
would do this before you finish that
entire bowl and get full I’m going to
eat that yes yes we’re going to finish
that up oh wait there’s more there’s
more we have bacon and cheese grits so
it’s the same grits recipe recipe and
then I added cheese and I have chopped
up bacon and couple of little you know
ways that I’ll do that I’ll show you
guys that in the video as well but she
loves cheese grits and she loves bacon
so she was like make me bacon cheese
grits I said okay this just got better
well you got to get some cheese you got
to get some bacon so there’s cheese
cooked through it and there’s also
cheese on top because you know
cheese oh my Lord
babe babe that’s the best bowl of cheese
grits I’ve ever had and they’re not even
grits I think okay favorite carnivore
thing you’ve ever made hands down yeah I
mean it literally tastes just like
actual grits the texture is like blowing
my mind I put some chives over the top
too ding ding ding woo woo carnivore
police I think they add a lot to it
don’t ruin my day let me eat my bacon
cheesy whatever man this is a tough job
I know and this looks so pretty too
looks like something out of a
magazine it’s unbelievable that is a lot
of flavor man that’s awesome that is
like a mouthful of flavor just so good
I’m going to show you guys how to make
that sauce by using the shrimp shells to
make your own shrimp stock in the video
as well I think this is a very very
successful video and although I’m
tempted to just end it here and dive
face first into this plate of carnivore
grits I know you guys are waiting to see
how to make these but this is dedicated
to the hard work of a really great
friend and a really wonderful man Wes
from high fute and low carb because he
does so much to try to just give people
good information about good recipes in
the low carb space I’ve watched him for
a long time Ash and I have really
appreciated just his kindness he’s
featured some of my recipes he’s a
really good man he’s a really really
good friend even though I haven’t gotten
to meet him in person I hope we do I’d
love to have him over for dinner if he
ever makes it this way to Nashville you
let me know man this one is for you so
let me show you guys and let me show Wes
how we make carnivore
grits here’s our ingredients to make our
carnivore grits we’re going to go
through them all and get ready to have
some fun four cups of liquid egg whites
use them from the container or crack
your own 2 tbsp of egg white powder more
about that in just a minute 2 tbspoon of
beef gelatin half now and half used
later one stick or 8 tablespoon of
butter we’re going to use that in two
separate pieces I like salted personally
but use whatever you like and then I
have water and cream which we will use
and measure later this is egg white
powder made with cagefree eggs from
sportpro tocom if you’re looking for a
high quality egg white powder for
recipes like this I’m partnering with
them now to offer you guys a discount
all of that information will be in my
description box I highly recommend you
go to sportpro decom and check it out
for your egg white powder needs now
we’re going to pour our egg whites into
the corff of a blender now we’ll add
half of the unflavored beef gelatin
we’re going to save the other half for a
little bit later next is 2 tablespoons
of egg white
[Music]
[Applause]
powder now we’re going to put the lid on
the blender and put it on its base we’re
going to blend this on low for about 10
to 15 seconds and then we’re just going
to turn it up on high and immediately
turn it back
[Music]
off you can see this whips a little bit
of air into the eggs but we want to
minimize that to have a nice liquid egg
white mixture that we can now
cook now we’re going to pre heat a large
non-stick skillet to medium and we’re
going to cut our stick of butter in half
put the first half into the skillet to
melt set the other half
aside once the butter is fully melted we
can go ahead and pour in our egg white
mixture to start
cooking all we need to do is Stir and
scramble these egg whites trying to keep
from getting more color on them than
necessary they are probably going to
Brown just a little bit and that’s okay
we just don’t want any more of that than
we absolutely need
as your egg whites get fully scrambled
make sure to keep chopping them up into
smaller and smaller pieces until you get
them fully cooked and dry once you have
them all scrambled and chopped up finely
we’re going to go ahead and add one cup
of water right on top now this seems
counterintuitive but this is really
important we’re going to add this right
on top of the eggs and stir well now
that water in there is going to start to
steam and that’s going to allow us to
cook these eggs in a completely
different way so we’re actually going to
keep keep cooking and stirring until all
that water has evaporated all you need
to do is pull the eggs to the side and
tilt the pan and you will see if there
is still water left that it all runs
into that empty
[Music]
space you can see these are almost dry
but when I pull the eggs back and tilt
the pan you can see there’s still a
little bit of water to cook out right
there and after a couple more minutes
you can see when I pull the eggs to the
side and tilt the pan and there is no
water left that’s what we want now while
the egg whites are hot we’re going to
put them into a food processor you could
also do this with a knife it’s just
going to take a very long
[Music]
time now what we need to do is put the
lid on our food processor and we’re
going to start pulsing
[Music]
this after about 10 to 12 pulses we’re
going to stir the large pieces down so
we can get them back down to the blade
to make sure everything is evenly pulsed
then we just put the lid back on and
pulse a few more times until we get a
fluffy grainy texture that looks just
like grits and you can see I’m
interrupting my Sue Chef’s nap time
today by making a video now we’re going
to put our pan back on the stove on a
medium low heat and we’re going to add
the other half stick of
[Music]
butter and if you are going to make
shrimp and grits take one cup of weak
bone broth chicken preferably pour that
into a saucepan make sure this is not
too salty cuz cuz it is going to cook
down more so it actually should be UND
salted and to that add the shells that
came off of the shrimp you’re going to
be cooking we’re going to bring this up
to a boil and then let it sit so that we
can make shrimp
stock in the pan with the other half
stick of melted butter we are going to
dump in our grits mixture and then we’re
going to stir all that melted butter
through these grits and start to fry
them slightly you’re going to keep
frying them until they start to look
like this where they don’t clump quite
so much and they break apart and look
fluffy and for your shrimp and grits
just go ahead and strain those shells
out of that
stock now that our grits are fluffy
we’re going to start by adding a/2 cup
of heavy cream and we’re going to start
mixing this through then all we need to
do is keep adding cream about a/4 of a
cup at a time until you get the texture
of grits that you like for me it took
about a cup to get
that the last thing we need to do is add
another 1/4 cup of water and sprinkle
over that last tablespoon of beef
gelatin and stir it through really well
a great technique for avoiding lumps is
to fold over and push down and pull fold
underneath over and push down and
pull there’s our carnivore grits now all
we need to do is taste it for salt and
we can set these aside and finish up the
shrimp and get ready to Plate we’re
going to fry our shrimp in bacon grease
over a medium high heat make sure your
Skillet is nicely
preheated I’m going to add just a
Sprinkle of Creole seasoning to these
and after 30 seconds to a minute I’m
going to flip them to the other side
cook them all the way through and after
a couple of minutes these are cooked and
ready to come out of the
pan then we just add our shrimp and
chicken stock into the pan to cook all
that flavor into it add just a couple of
tablespoons of cream we’ll whisk that
together really well and we’ll whisk in
a small handful of Parmesan cheese cook
this mixture until it gets thick like a
sauce throw the shrimp back in and
you’re ready to put it on top of your
grits for the cheese grits all we need
to do is add in shredded cheese a couple
of handfuls is good and then we’re going
to add in a couple tablespoons of
Parmesan cheese you may also need to add
a splash of cream if it gets too thick
stir it all together and then we’re
going to do a little bit of garlic
powder and a little bit of white pepper
but all seasoning is totally to your
taste stir it through and you’ve got
cheesy
grits now we can plate everything up
I’ve got regular grits with plain salt
and butter and I’ve got cheesy grits
that I’m going to add bacon and shrimp
over the top
[Music]
[Music]
a
[Music]
[Music]
oh
[Music]
all right y’all that is how we make the
carnivore grits I’m super excited that
this recipe now exists in the world I
hope you guys are going to find all
sorts of uses for it I think that’s all
we have for you today Wes I hope you
enjoyed this shout out today I hope all
of you watching have enjoyed watching
how this recipe has come together and I
hope you’re going to try it let us know
in the comments below what you think
also put in the comments down below what
would you like to top your grits with
because I would love love to see if you
have some ideas that maybe we didn’t
think of also a big shout out to
sportpro
docomo and I’m going to put it in the
description box down below along with a
discount code it is all American farmers
it’s all cagefree eggs very high quality
stuff put together a discount code for
you guys that basically brings the price
of this comparable down to the
competitors that are on Amazon per pound
it’s about the same price it might be a
few dollars more maybe a few dollars
less depending on which one you’re
looking at but it’s right there in that
range some of the ones that we get on
Amazon I know sometimes when they throw
them on ridiculous sales maybe you can
get them cheaper I don’t know I also
don’t know where those come from this I
know exactly where it comes from and I
can talk to the guy who can give me all
the information about it we are very
appreciative of Ryan just reaching out
and letting us know that he would like
to work with us and that he would be
willing to extend a discount for you
guys he has a number of different sizes
you don’t have to get the 10 lb you can
get smaller ones than this you can
actually get bigger ones than this and I
think he said if you want to get an even
bigger one like if you do this and you
want to really invest in something like
egg white powder so you can make lots of
these kinds of recipes if that works
really well for you I think he said he’s
going to work on maybe even a better
discount in the future so I’m going to
link it all down below give you the
information so definitely make sure to
go check out sportpro in.com and get
yourself some egg white powder and tell
them Chris cooking nashille will send
you with that discount code thank you
guys so much for watching this is Chris
cooking Nashville my lovely wife Ash
Taylor eat your meat especially if it
looks like carnivore grits love your
life and we’re going to see you right
here in the kitchen for the next
recipe now it’s time to mess up a bowl
of grits I’m already messed up too don’t
put the bacon away keep it close always
keep the bacon close keep the bacon
close we need to have Wes over for some
some grits when he’s in Nashville
and yeah you’re hot so hot good God