Cajun Flavors are in the House! This Creole version of a Southern favorite. Shrimp and Grits.
One of the first things about Shrimp and Grits is the fact that Grits are High in Carbs, So to make this dish Low Carb Friendly we need to fix that.
So for the Grits, YES, we are going to use Cauliflower. This is only a two serving recipe so you will only need about half the Cauliflower about 8 florets.
8 Cauliflower florets (you can use frozen, just make sure they are not wet when you blend).
3/4 cup Chicken broth
1/4 cup chopped green onion
2 tsp fresh ground pepper
1/2 Cup Cheese if desired (Cheddar, Pepper jack or white Cheddar)
NOTE: no salt I discovered with the spices of the shrimp mixture salt is too much.
Lets get started preparing the Grits.
first cut and wash Florets.
Next lets blend. (I’m using my Mini blender, you can use food processor if you like ).
Chop until you get around 2 Cups.
Pour Grits in a small pot. Get your Chicken broth measured and add rest of the ingredients to the Grits
Stir and put on Med. Heat to reduce (this may take 20 min. Well worth the wait!)
When the Grits start to reduce, lets start our Shrimp!
12 Large Raw Shrimp (deveined and Peeled)
2 pieces of Bacon Chopped
1 cup of Andouille Sausage (more if you like 🙂 )
1/3 cup chopped sweet onion
1 cup Heavy Cream or Half &Half
2 tablespoons REAL Butter
1/4 Cup Dry white wine or Chicken broth
1 teaspoon thyme ( I screwed up and put in a tablespoon DONT DO THAT!)
1 teaspoon of Creole Seasoning (any kind) put in 2 teaspoons for a spicier flavor.
1 tablespoon Extra Virgin
1/2 Table spoon of Garlic minced.
Now lets start!
Heat a skillet on Med. High and add your Olive oil, next add your chopped Bacon and slightly brown.
( I know that’s too much olive oil, my pour spout was off 😦 )
Cook until Med. Slightly brown and add onion, garlic and Sausage.
Continue cooking until Sausage starts to get a slight brown . Then add Shrimp.
Cook until Shrimp is Slightly pink, this want take long so DONT LEAVE!
Add Spices: Thyme and Creole
Stir in well!
Next lets deglaze the pan with 1/4 cup of Dry White Wine (or Chicken broth is fine).
Let reduce that for a min or two.
Now lets get our Grits off the burner they should be done and add 1/2 cup cheese, you can omit the cheese if you like, I just like the cheese 🙂 I’m using Cheddar here but Pepper Jack gives it an extra KICK!
Set Grits aside with lid on, and let get back to our shrimp that has been reducing with the wine. Add Cream.
Stir on med. high to start a reduction, this will not take long, add your pad of Butter and Stir, do not leave butter just sitting it will cause a butter river on top, you want it to reduce with the cream and the flavors’ so Stir gently while reducing. 2 to 3 min and your done!
WALLA! your done, lets plate. Scoop out your Grits then strain Shrimp and Sausage from Sauce the spoon over the desired amount of the Sauce mixture you desire.
See you Soon 🙂