Name: Low-Carb Shrimp and "Grits"
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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

Low-Carb Shrimp and "Grits"

Laura Dolson

Updated on September 20, 2019

(69 ratings)

Total Time: 40 min

Prep Time: 10 min

Cook Time: 30 min

Servings: 4

Nutrition Highlights (per serving)

325 calories

13g fat

18g carbs

30g protein

Show Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	325
% Daily Value*
Total Fat 13g	17%
Saturated Fat 7g	35%
Cholesterol 184mg	61%
Sodium 1468mg	64%
Total Carbohydrate 18g	7%
Dietary Fiber 3g	11%
Total Sugars 8g
Includes 0g Added Sugars	0%
Protein 30g
Vitamin D 0mcg	0%
Calcium 302mg	23%
Iron 2mg	11%
Potassium 574mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This recipe for shrimp and "grits" is a low-carb version of the delicious South Carolina classic. Our "grits" are made with almond meal, so are much more filling than regular grits.

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

Sprinkle shrimp with salt, pepper, red pepper, and the packet of sweetener. Put in refrigerator.
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.
Fry the bacon, and remove from the pan. Also remove all but a tablespoon of the bacon grease.
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.
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.
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!
Add vegetables and bacon to pan and heat until the mixture is hot. Serve over "grits", and garnish if desired.

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