It’s the cheesy buttery flavour we love from the traditional southern shrimp and grits recipe without all the carbs! Now you can make this keto shrimp and grits right in your keto kitchen in just 30 minutes! With its tender shrimp, cheesy cauliflower grits, and savory bone broth…so much flavour packed into one bowl!
- ½ head of fresh cauliflower (approx. 3 large handfuls when broken down in florets)
- 1-2 cups of Bone Brewhouse Traditional Bone Broth
- 1-2 tablespoons butter
- 1/4 cup heavy cream
- 1 cup cheddar cheese shredded
- 1-1/2 tsp of almond flour (optional to thicken)
- 4 slices bacon
- 1 pound raw shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley
- Salt and pepper to taste
In a large pot, cover and boil cauliflower in bone broth till soft. Remove from broth and pulse the cooked cauliflower in a food processor until it resembles grits consistency. Place the cauliflower back into the pot with the bone broth, add in the butter, heavy cream, cheddar cheese and heat on medium heat to melt the cheddar cheese and butter. Stir often. The grits will be nice and creamy. (Stir in almond flour to thicken – optional.) Season with salt and pepper to taste.
In a large skillet over medium high heat, cook the bacon until crisp. Drain on paper towels and set aside to cool. Crumble when cooled and set aside.
In the same skillet used to cook the bacon, reduce the heat to medium and add in the shrimp and garlic. Cook the shrimp on both sides until pink and opaque. Top with the chopped parsley.
To serve, spoon grits into bowls and top with the shrimp and bacon.
PS – keto shrimp and grits is also good with a dash of hot sauce. Enjoy!