Low Carb Cajun Shrimp and "Grits"

 

When you live on the Gulf Coast, especially near the water and less than 2 hours from New Orleans, shrimp is the star of the show! From fried, baked, sauteed...the possibilities are unlimited. 
Around here, shrimp isn't just a dinner or lunch item, it's also a much loved  breakfast protein. So grab your baby (in my case, teenager) and get to cooking.

So here is my low carb twist on a classic, Shrimp and "grits". 

Ingredients:
20 oz riced Cauliflower (fresh or frozen; for this recipe, I'm using frozen)
10 oz package Turkey Bacon
4 oz Extra Sharp Cheddar cheese, shredded
20 extra large shrimp, peeled and deveined (fresh or frozen)
1 small onion, small dice
2 cups chicken broth, divided
1 lemon, juiced
5 tbsp unsalted butter
3 tbsp almond flour
2-3 tsp cajun seasoning
2 tbsp unsweetened almond milk, divided
2 tbsp parmesan cheese, the powdered type

Directions:
If using frozen shrimp, place shrimp in a medium bowl and cover with water. Let thaw. No need to remove the tails. Once thawed, pour into a strainer and drain.
To a medium pot, on medium-high heat add your diced onions  and a drizzle of EVOO. Cook onions until almost translucent, but still with a little bite to them. 
Next, add in your cauliflower rice, fresh or frozen. Cook until heated through.
About 5 minutes.
Add in 1 tsp cajun seasoning and mix to combine. Mix in 2 tbsp butter and 1 tbsp almond milk. Turn heat to low and allow to simmer.
While your cauliflower is cooking, dice your turkey bacon and add to a medium-high preheated skillet. Cook until desired crispiness, about 5 minutes. Transfer to a dish and set aside.
Add 2 tbsp butter, juice of 1 lemon and shrimp. Toss to coat. Add 1/2 tsp of cajun seasoning. Cook until no longer pink. Toss in your turkey bacon pieces and mix to combine. Remove from heat, transfer to a dish and set aside.
For your gravy, add 3 tbsp butter to your pan, allow to melt. Whisk in 3 tbsp almond flour and combine until mixed well and resembles a thick paste,  About 1-2 minutes. 
Whisk in 1 cup chicken stock and 1/2 tsp cajun seasoning. Continue to whisk until starts to thicken . Add 1 tbsp almond milk. Continue whisking, allowing it to thicken to desired consistency. Remove from heat.
Turn off your cauliflower and using an immersion blender, mix 2 minutes, or until desired consistency has been reached. Fold in your shredded cheese and 2 tbsp powdered parmesan cheese.
Layer in a dish of choice, preferably a bowl, top with gravy, shrimp and bacon mixture. 
Serve while hot and Enjoy!