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Recipe - Keto: Lowcountry-style Shrimp And Grits

Keto, low carb dish inspired by my trip to South Carolina.

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Servings: 8

Prep Time: 00:00

Cook Time: 00:00

Grits

1 cups water

4 tablespoons unsalted butter

3/4 cups blanched almond flour

1/4 cup coconut flour

1/2 teaspoon salt

1/2 tsp garlic powder

1/4 teaspoon black pepper

3 cup steamed/cooked riced cauliflower

1/2 cup (optional) cheddar cheese

4 oz cream cheese

Shrimp & Gravy

2 tablespoon avocado oil

1 diced green bell pepper

1/2 diced white onion

4 teaspoons minced garlic

1 juice of lemon or 2 tb of lemon juice

1 teaspoon smoked paprika

3/4 teaspoon dried oregano

1.5 tsp old bay

1/4 teaspoon black pepper

2 lbs large shrimp, peeled and de-veined-thawed and drained

1 (14.5 oz) can diced tomatoes, drained

4 oz chicken broth

1/2 teaspoon salt

1 tablespoon fresh parsley

Preparation

1Heat water and butter in saucepan over medium-high heat until combined. Then mix in both flours and spices to saucepan and whisk to combine.

2Stirring constantly, cook the grits roux for a few minutes, until mixture begins to thicken. Then add cooked riced cauliflower (and cheddar cheese if desired.)

3Remove pan from the heat and stir in cream cheese. Let cool a few minutes before serving.

4Heat oil in a large saute pan over medium-high heat. Add the onion, bell pepper, lemon juice, garlic, spices (minus the salt) to the hot saute pan and cook until veggies start to soften

5Then add shrimp and toss to evenly coat the shrimp with spices. Saute for 2 minutes until shrimp begin to turn pink on edges.

6Then add tomatoes, chicken broth, and salt and saute for an additional 2-4 minutes, just until shrimp are opaque. Stir in fresh parsley. If broth is too thin, remove shrimp and simmer broth until desired thickness is reached and add shrimp back in.

7Serve immediately spooning the shrimp mixture over the grits.

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