Cheesy Shrimp and Grits
This Cheesy Shrimp and Grits is a speedy comfort food at its best! Easy, dairy-free, gluten-free, paleo, and sinfully delicious!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 cup almond flour
- 1.5 cup water
- 2-3 pinches coarse sea salt (or to taste)
- 6 tbsp nutritional yeast (or to taste)
- 4 pieces turkey bacon (or pork bacon)
- 1.5-2 tbsp ghee butter
- 1 lb large shrimp (peeled and deveined)
- Sprinkle coarse sea salt
- Sprinkle ground black pepper
- Sprinkle smoked paprika (or paprika)
- 0.5 oz garlic (finely minced)
- 2 bulb scallions (chopped)
- Dash of olive oil (optional)
Instructions
- 1
For the paleo cheesy grits:
- 2
Sieve through the almond meal. This will make the grits less gritty.
- 3
In a medium soup pot, bring water to boil and season with two-three pinches of salt. Slowly stream in the almond flour, ¼ cup at a time. Whisk and stir constantly over medium-low heat to prevent lumps, about 2-3 minutes.
- 4
Turn off the heat, stir-in the yeast and mix well. Let the grits sit on the stovetop. Cover with a lid for about 15 minutes.
- 5
For the shrimp:
- 6
Start with a cold cast iron large skillet, crisp up the bacon over medium heat. In the meantime pat dry the shrimp.
- 7
Set the bacon aside and leave the fat in the pan. Add the ghee and preheat the skillet again until it feels hot.
- 8
Lower the heat to medium, add the shrimp and season with salt, pepepper, and smoked paprika, and add the garlic.
- 9
Sear the first side for about 2-3 minutes and the flip side 1-2 minutes. As soon as you see the shrimp in golden brown color and the garlic is no longer raw. Turn off the heat.
- 10
Divide the grits into 4 serving bowls. Spoon over a few big tablespoons of shrimp and the ghee butter sauce. Garnish with scallions and bacon crumbles. Drizzle with a small dash of olive oil, if using. Serve immediately.