Shrimp & “Grits”

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I love shrimp and grits, but not nearly as much as my husband. He is the shrimp and grits connoisseur. Since February, we’ve been following a Paleo diet, meaning no grits in sight. Even if you aren’t Paleo, this recipe is delicious and guilt free! Now you can enjoy this southern staple without the heaviness and guilt.

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For the shrimp:
  • 15 pieces raw shrimp, shelled and de-veined
  • 3 tbsp extra virgin olive oil
  • 6 garlic cloves minced, divided
  • Zest from one lemon
  • 2 tsp dried oregano, divided
  • 2 slices bacon
  • 1/2 large onion, diced
  • 2 tbsp ghee (could use butter if not Paleo)
  • 1 tbsp white wine vinegar
  • 1 tsp red pepper flakes
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh oregano
  • Salt and freshly ground black pepper, to taste
For the grits:
  • 1 large head of cauliflower, cut into florets
  • 1/4 cup almond milk
  • 4 garlic cloves, minced
  • 1 tbsp ghee or butter
  • 1/4 tsp cayenne pepper
  • Salt and pepper, to taste

In a medium bowl mix together the olive oil, 2 cloves of garlic, lemon zest, and 1 teaspoon dried oregano. Place shrimp in the bowl and marinate for 1-3 hours.

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Place a couple inches of water in a large pot. Once water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until completely tender. Drain and return cauliflower to pot.

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Add the milk, ghee, and garlic to the cauliflower. Using an immersion blender, combine ingredients. The cauliflower should be fairly thick to resemble the consistency of grits. Season with salt and pepper to taste.

Cook the bacon in a large skillet over medium heat until crispy. Reserving the bacon fat in the pan, set the bacon aside to cool and break into pieces. Add the ghee to the bacon fat in the pan and melt. Add the onion and sauté for 4-5 minutes until softened. Add in the remaining 4 garlic cloves, dried oregano, and the red pepper flakes. Sauté for 1-2 minutes, stirring frequently.

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Stir in the white wine vinegar, and then add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 3-4 minutes.

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Remove from heat and stir in the lemon juice. Season with salt and pepper. Serve shrimp and onions over grits, with bacon and fresh oregano for garnish.

I hope you’ll enjoy this as much as we did. The lemon adds a wonderful brightness and the grits are so creamy even without cream and cheese! I will be making this again and again.

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