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Shrimp & Cauli Grits, Paleo a la Southern!


I feel like shrimp & grits has been going around the neighborhood! Like a cold… one person made it & then everyone got the craving… including me!
After I made bone broth from the snapper I baked, I just knew this was the week to make this dish! The fish bone broth turned out rich & garlicy with hints of lemon. Yum! I used riced cauliflower for my grits, wild caught shrimp, bacon, onions, a little coconut aminos and a jazzy mix of nightshade free herbs & spices!

Yields Serves 2-3

Shrimp & Cauli Grits, Paleo a la Southern!

20 minPrep Time

20 minCook Time

40 minTotal Time

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Ingredients

  • 3 slices uncured, nightshade free bacon
  • 1lb peeled, clean, wild caught shrimp
  • Shrimp spice mix:
  • 1 tsp salt
  • 2 tsp black pepper
  • 1 tsp ground ginger
  • 1 tsp rosemary
  • 1 tsp sage
  • 1 tsp oregano
  • 2 tsp turmeric
  • 1 sweet onion
  • 2 garlic cloves
  • 2 tbsp coconut oil
  • 1 cup bone broth (I recommend fish bone)
  • 1 lemon or lime
  • 1 tsp salt
  • 1 tsp coconut aminos
  • 1 tsp marjoram
  • 1 tsp black pepper
  • 2 bay leaves

Instructions

  • Start by ricing your cauliflower (remove greens and shred with cheese grater or food processor), and mincing your garlic.
  • Heat coconut oil in a medium sized pot.
  • Add in garlic & cauliflower, coconut aminos, marjoram, 1 tsp black pepper and bay leaves.
  • Stir constantly for 2 minutes.
  • Pour in broth.
  • Stir well and cover.
  • Bring to a boil, then lower heat to medium & cover.
  • Let it simmer until the liquid is reduced by half.
  • In the meantime, cook bacon in a large skillet, I like mine crispy, I cook it in cast iron, on medium high about 2 minutes each side.
  • Remove bacon from skillet and lower heat to medium.
  • Slice onion in ¼ inch slices and add in to skillet.
  • Lower heat again, to medium-low.
  • Stir the onions occasionally.
  • After about 8 minutes, they should be tender and sweet.
  • Bring heat back up to medium-high and throw in shrimp with spice mix.
  • Stir frequently until the shrimp are pink and coiled.
  • Remove from heat.
  • Chop bacon in to small pieces.
  • You can also use parsley, cilantro or chives to garnish.
  • Serve cauli-grits in bowl, top with a heaping portion of onion & shrimp.
  • Lemon or lime on the side.
  • Sprinkle with bacon & herbs.
  • Enjoy!
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