This recipe for shrimp and "grits" is a low-carb version of the delicious South Carolina classic. "grits" are made with almond meal, so are much more filling than regular grits.
Yield: 3 Servings
Ingredients:
- 1 pound large raw shrimp, peeled and deveined (thaw if frozen)
- salt
- pepper
- ¼ teaspoon cayenne pepper, or ½ medium-hot red pepper such as New Mexico
- 1 packet sweetener
- 1 cup almond meal
- 1 cup water
- ¼ teaspoon salt
- 1 cup grated sharp white cheddar cheese
- 4 pieces thick-cut bacon
- 1/3 cup minced shallot (can use onion plus one clove garlic, but it isn't as good!)
- ½ cup red Bell pepper, chopped to small dice
- 2 tablespoons whiskey (optional but tasty! - bourbon, Irish, and Canadian whiskeys all work well)
- Optional garnish: chopped parsley, finely chopped green onion, or chopped chives
Preparation:
1. Sprinkle shrimp with salt, pepper, red pepper, and packet of sweetener. Put in refrigerator.
2. To make the "grits", mix the almond meal, salt and water in a saucepan - a whisk works well for this. Bring to a boil and cook for 1-2 minutes, until the mixture thickens somewhat (it will thicken more as it cools). Then remove from heat and whisk in the cheese. Let sit for a minute or so until the cheese fully melts, then whisk again.
3. Fry the bacon, and remove from the pan. Also remove all but a tablespoon of the bacon grease.
4. Fry the shallot over medium-low heat, until soft but not brown. Add red pepper and saute for 1-2 minutes, until it just begins to soften. Remove from pan.
5. Raise heat to medium-high. add another tablespoon of the bacon grease to the pan and heat until a shrimp placed in the grease sizzles immediately. Add the shrimp, and cook them about a minute on each side.
6. If using whiskey, turn off heat and add it to the pan. Stir until most of the liquid is gone, which should not take long!
7. Add vegetables and bacon to pan and heat until the mixture is hot. Serve over "grits", and garnish if desired.
Nutritional Information: Each serving has 6.5 grams effective carbohydrate plus 3.5 grams fiber (10 grams total carbohydrate), 39 grams protein, and 490 calories.
2. To make the "grits", mix the almond meal, salt and water in a saucepan - a whisk works well for this. Bring to a boil and cook for 1-2 minutes, until the mixture thickens somewhat (it will thicken more as it cools). Then remove from heat and whisk in the cheese. Let sit for a minute or so until the cheese fully melts, then whisk again.
3. Fry the bacon, and remove from the pan. Also remove all but a tablespoon of the bacon grease.
4. Fry the shallot over medium-low heat, until soft but not brown. Add red pepper and saute for 1-2 minutes, until it just begins to soften. Remove from pan.
5. Raise heat to medium-high. add another tablespoon of the bacon grease to the pan and heat until a shrimp placed in the grease sizzles immediately. Add the shrimp, and cook them about a minute on each side.
6. If using whiskey, turn off heat and add it to the pan. Stir until most of the liquid is gone, which should not take long!
7. Add vegetables and bacon to pan and heat until the mixture is hot. Serve over "grits", and garnish if desired.
Nutritional Information: Each serving has 6.5 grams effective carbohydrate plus 3.5 grams fiber (10 grams total carbohydrate), 39 grams protein, and 490 calories.
