To me, springtime on the Gulf Coast demands a pier on the water, cold beer, and a bowl of shrimp and grits. But, grits are super high in carbs. So, how would shrimp and grits ever be low carb and, therefore, on my “can eat” list? Cauliflower! Thanks to HighfalutinLowCarb.com and the magic of cauliflower, I’m having low carb shrimp and grits.
Ingredients for LOW CARB SHRIMP AND GRITS (Makes 3 servings)
- 1 lb. fresh shrimp, peeled and deveined (He uses 16/20 shrimp, which indicates the number of shrimp per pound)
- 1 lb. frozen cauliflower florets
- 4 oz. diced pancetta or bacon
- 1 diced shallot, or 2 Tbsp. diced onion
- 1 Tbsp. minced garlic
- 1/2 c. chopped scallions
- 4 oz. shredded smoked gouda cheese
- 3 Tbsp. heavy whipping cream
- 3 Tbsp. butter
- squeeze of lemon
- salt & pepper, to taste
Nutritional Info (per serving)
- Calories: 484
- Fat: 28.4g
- Protein: 32.6g
- Total Carbs: 11.6g
- Fiber: 3.5g
- Net Carbs: 8.1g
Can we take a moment and celebrate the fact that this recipe is not only low carb, but also relatively low in calories? Thank you, Lawd!
Tip #1: Either leave the tails on your shrimp when you clean and peel them or purchase tail-on, peeled and deveined shrimp. The bit of tail that is left on each shrimp will help it hold its shape and size while cooking.
Tip #2: Rather than regular salt and pepper, try using Tony’s Chachere’s Creole Seasoning. I think shrimp and grits should always have Tony’s on it. This spicy seasoned salt adds the perfect amount of kick and zing to this dish.
If any of you are wondering, like I was, what induction burner our friend from HighFalutinLowCarb.com is using here, I couldn’t find it. But, I became obsessed with the idea of having an extra burner when needed. I often host my twenty-member family for celebrations. Even with a double oven, microwave, and full range, I inevitably come up short on cooking implements. So, the DUXTOP Portable induction Cooktop Countertop Burner is now on the way. Now, when the last family member arrives, they may have to park across the street, but they get to use this powerful portable burner.
Now that I’m hungry, it’s time for me to hit my local market for fresh shrimp and cauliflower. And a frosty libation.
Happy eating, my friends!