A few months ago, I had the most amazing dish from Martha & Marley Spoon: Spicy Honey Shrimp with Garlicky Kale & Grits. It was slightly sweet, had a little kick as well as some thoroughly seasoning grits! Considering its awesomeness, my husband and I were wanting to have it again. The only problem was that even though the dish was a clean eat (filled with real food like Shrimp, honey, and quick grits), it was not keto or low-carb. After making the Carne Asada Bowl spice mix, I realized that I could use it to replicate the Martha & Marley dish in a way that reduced carbs and was keto-friendly. I provide a recipe for each part, but you can feel free to use the grits, shrimp or kale with other dishes.
Cheese Cauliflower Grits
- 1 package of cauliflower rice (~4 cups)
- 1 cup heavy cream
- 1/2 cup chicken stock
- 2 oz cream cheese
- 2 tbsp butter
- 1 tsp sea salt
- 1/2 tsp Black pepper
- 1 tsp dried chives
- 1/2 cup grated mild cheddar cheese
Sweet & Spicy Shrimp
- 1lb of shrimp
- 1 tbsp sugar-free carne asada spice mix
- 2 tsp Old Bay
- 2 tsp Easy, Keto Sweet Chili Sauce OR sugar-free Caramel syrup (I use this one as a replacement for honey in the original dish)
- 1 tbsp butter
- 3 green onions, chopped (optional)
- 4 cloves of garlic, minced
- 2 cups kale
- 1 tbsp butter
- 1/4 tsp salt
- 1/8 tsp pepper
- Create the spice mix for the shrimp by combining the Carne Asada mix and Old Bay
- Use a paper towel to pat the shrimp dry
- Dump all but 1/2 tsp of spice mix on to the shrimp and mix. You'll use the rest as a garnish.
- Heat a large skillet (12 in.) over medium high heat for the cauliflower grits
- Add heavy cream, chicken stock, cream cheese, butter, salt, black pepper, and chives to the pan. Whisk together until cream cheese is melted (~4 minutes)
- Add cauliflower rice to the pan and cook in sauce until tender (6-8 minutes was enough for me, but I'd check at 5 minute intervals)
- Heat another skillet (10 in.) over medium high heat for the shrimp
- Add seasoned shrimp and green onions (if using). Cook (undisturbed) until one side of the shrimp is pink (~2 minutes)
- Mix in butter and Caramel sauce. Cook for an additional minute or two. Turn off heat and set aside.
- Heat a small skillet (8 in.) over medium high heat for the kale
- Add kale, butter, garlic, salt and pepper.
- Sauté until the kale is tender (~5 minutes). Add more salt, pepper or even a squeeze of lemon if you'd like.