The Low Carb Kitchen: Shrimp and Cauli Grits

I love shrimp and grits but not the carbs. A nice alternative to grits is using cauliflower. Not the same but an alternative.

Cheesy Cauli Grits

2 C shredded cheese

Butter

2 10 oz. Bags cauliflower rice

1/4 C water

1 TBSP oil

Creole or cajun seasoning

Salt and pepper to taste

Crushed red pepper optional

I a pot add oil, water, cauliflower, and creole seasoning and cook for 10 minutes stirring frequently. Add cheese, butter, salt and pepper. Stir until mixed well and thickened.

Creole Shrimp and Sausage
1lb shrimp

Smoked sausage sliced

Creole or cajun seasoning

Bell pepper diced

Celery diced

1 TBSP olive oil

1 TBSP butter

Onion powder or diced onion

Xanthum Gum 

Place thawed shrimp in ziploc and toss with 1 TBSP Creole seasoning.

Place sliced smoked sausage in ziploc and toss with 1 TBSP Creole seasoning.

In a skillet, add oil, peppers, celery, onion powder, butter, and sausage. 

Cook until veggies softened and sausage browned.

Add shrimp and cook until pink and opaque.

Add xanthum gum to thicken the sauce.

Notes:

Instead of xanthum gum you can use any cornstarch slurry. 

I use the immersion blender in my grits go make it less chunky.