Southern Shrimp & Cauliflower Cheese Grits

Ingredients:

Southern Shrimp

  • 1 tsp Old Bay seasoning
  • 1 tsp salt 
  • 1/4 tsp ground pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • 2 tsp smoked paprika
  • 1 tsp parsley
  • 2lb shrimp
  • 6 slices of sugarfree bacon (regular bacon works, but I prefer sugarfree)
  • 2/3 lb hot chicken chorizo sausage (pork works also) - remove the casing
  • 5 mini baby bell peppers, chopped
  • 2 shallots, chopped
  • 1/4 cup green onion, chopped
  • 6 cloves minced garlic
  • 2 tsp tapioca starch (optional)
  • 2 tsp lemon juice
  • 1/2 cup seafood or chicken broth
 
 

Cheddar Cauliflower Grits

  • 1 package of cauliflower rice (~5 cups) 
  • 1 1/4 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 cheddar cheese
 
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Directions:

  1. Make shrimp spice mix by combining the first 8 ingredients
  2. Sprinkle the shrimp with the mixture and set aside
  3. Heat 12 in skillet on medium heat
  4. Cook bacon until crisp. Remove from pan and put on a plate
  5. Cook chorizo in bacon drippings. Remove from pan and put on a plate with the bacon
  6. Saute vegetables in the bacon and chorizo fat (~2 minutes)
  7. Add tapioca starch and cook with the vegetables. A sauce will begin to form (~5 minutes)
  8. Pour lemon juice, broth, bacon, chorizo and seasoned shrimp into the pan
  9. Cook until shrimp is pink
  10. Heat a skillet over medium-low heat
  11. Add cream, broth, and cream cheese. Mix until the cream cheese is melted (~5 minutes)
  12. Add cauliflower, butter salt, chives and pepper
  13. Stir on medium-low until the cauliflower rice is tender (~5-10 minutes)
  14. Add cheddar into the pan and allow it to melt