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Low Carb Shrimp & Grits, Thm S
Easy, low carb shrimp and grits that's every bit as tasty as the original.
Prep Time: 00:10
Cook Time: 00:20
1 1/2 lbs jumbo shrimp, peeled and deveined with tails removed
6 strips bacon, sliced
1 green bell pepper, diced
1 medium red onion, diced
1 large stalk celery, diced
2 cloves garlic, minced
1 15oz can diced seasoned fire roasted tomatoes (the ones seasoned with garlic and onion)
1 bay leaf
hot sauce to taste (optional)
1 tsp gluten free worcestershire sauce
1 - 1 1/2 tsp cajun seasoning
salt and pepper
creamy cauli grits
1Heat a medium sauce pan over medium-low heat with the onions, peppers, garlic, and celery. Sauté until tender, about 6 minutes.
2Add the bay leaf, Worcestershire, tomatoes, and hot sauce (if using). Bring to a boil and reduce to a simmer for about 10-12 minutes. Mixture should be softened, and slightly thick.
3Begin the steaming the cauli rice in the microwave.
4Crisp the bacon in a separate, large skillet. Remove to a paper towel once crisp.
5Toss the shrimp in a medium-sized bowl with about a teaspoon of Cajun seasoning.
6Fry the shrimp in the same pan where you cooked the bacon. Cook for about 1 minute on each side, depending on size and thickness. Remove to a plate.
7Finish the cauli grits and serve!
Credit: Erin Murray, My Fling with Food
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