Blackened Shrimp & Cauligrits
This keto version of the classic is delicious and does not fall short to the original recipe.
Ingredients
Blackened Shrimp
- 2 pounds extra large shrimp peeled and deveined
- 1 tablespoon tapioca starch
- 2 teaspoons sea salt
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons ancho chile powder
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon ground black pepper
- avocado oil 1 tablespoon at a time for cooking
- Kerrygold Butter 1 tablespoon at a time for cooking
Bacon Cauli-Grits
- 2 bacon strips chopped
- 1 tablespoon avocado oil
- 1 shallot minced
- 1 pound cauliflower riced
- 4 garlic cloves minced
- 1 cup cream
- 1/2 cup chicken broth
- salt & pepper to taste
- 1/4 cup parmesan cheese grated
- 1-1 1/2 cups white cheddar grated
- 1/4 cup fresh parsley chopped for garnish
Instructions
Bacon Cauli-Grits
- Start by heating up a large skillet. I used a Cast Iron skillet.
- Add the avocado oil and chopped bacon.
- Cook the bacon until crispy. Remove bacon and set aside.
- Lower the heat and add the shallots. Cook until translucent.
- Set the heat to high and add the riced cauliflower.
- Cook for 10 minutes on high until the cauliflower is tender.
- Add the cream and broth. Lower the heat to a simmer and cook for an additional 10 minutes.
- Add salt and pepper to your liking.
- Gently mix in the two cheeses and gently fold in.
- Mix in the crispy bacon. Set aside until the shrimp is ready.
Blackened Shrimp
- In a large bowl combine the tapioca starch, sea salt, paprika, cumin, garlic powder, ancho chile powder, Old Bay Seasoning and ground black pepper.
- Add the shrimp and toss until well coated.
- Heat a large skillet. I used a Cast Iron pan add 1 tablespoon of avocado oil and 1 tablespoon of butter. Work in batches to insure you get nice browning. Cook for 1 minutes on each side. Make sure the heat is on high.
- Serve the hot Blackened Shrimp over the Bacon Cauli-Grits.
- Garnish with chopped parsley.