Creamy Keto Low Country Shrimp and Grits is one of those recipes I prepare when I am craving rich and cheesy comfort food. Naturally, when I started my Keto diet grits was definitely scratched off the menu, much to my chagrin. I knew I could use cauliflower in place of grits, but I didn’t want a “crunchy” type of grits. Instead, I wanted a smooth and creamy style like I used to make for breakfast.
After tossing around a few recipes, I decided to go all in and just duplicate my grits recipe with a few changes along the way. To say I was pleased and thrilled with the outcome would be an understatement. These “grits” are so cheesy and creamy I promise you that you will not taste any of the cauliflower flavor you would expect.
I have had different variations of the shrimp mixture that goes on top of the grits, and I can honestly say I prefer my recipe to many others. I am not fond of super-spicy food, nor do I think this dish should be bland. My recipe has just enough heat (thanks to the Andouille Sausage and Gertie & Babs Mardi Fish Creole Seafood Seasoning) to wake up your taste buds but not leave you with a serious case of heartburn when you are done eating. Perfection!
INGREDIENTS FOR GRITS
One Head of Cauliflower or One 24 Ounce Packages of Frozen Riced Cauliflower
Shredded Cheddar Cheese, Gruyere Cheese, Parmesan Reggiano Cheese
INGREDIENTS FOR SHRIMP MIXTURE
One Pound of Fresh Shrimp, Deveined, Peeled and Tail Removed
One Andouille Sausage Link 7 Ounces
Chopped Red Pepper, Onion, Diced Garlic
Gertie & Bab’s Creole Seafood Seasoning (See substitute in recipe if you don’t have this)
Bacon Fat or Cooking Oil or Ghee
DIRECTIONS FOR MAKING CREAMY KETO LOW COUNTRY SHRIMP AND GRITS
When preparing to make Creamy Keto Low Country Shrimp and Grits, I would strongly suggest you get everything laid out and prepped first. There are two moving parts in this recipe, the cheese grits and the shrimp mixture. If you can rinse the shrimp, slice the andouille sausage and have the veggies chopped and liquid ingredients pre-measured you will make your cooking much easier.
Let’s start with the riced cauliflower first. Peel and remove the core of the fresh head of cauliflower then cut the florets into small pieces. I have found that when using a food processor, it is easiest to use the S blade and work in batches. My food processor is a Cuisinart which I have had for years and it still works like a charm. If you try to rice all of the cauliflower at once the pieces on the bottom will become mushy while the florets on the top are still in one piece. This won’t work very well. When you are done ricing the cauliflower, transfer it by batches into a large 2-quart pot. Pour in the chicken broth and heavy cream and cook over medium heat for approximately 20 minutes. You will want to stir frequently and check the cauliflower every few minutes to make sure it is softening appropriately. The key to this part is to make sure the riced pieces are getting soft but not too soft (we will make them creamier in just a minute). After approximately 20 minutes of cooking remove from the heat to cool for a few minutes.
After letting the cauliflower rest for a few minutes, transfer it all back into the food processor. Using the pulse button, run the machine for approximately 15 seconds to make the “grits” a bit smoother. I know some people prefer crunchier grits and if you are one of them then skip this step. I, however, prefer my “grits” creamier which is why I added this step. Only do this for approximately 15 seconds because we don’t want mashed cauliflower. Once done in the food processor, transfer them back to the pot and turn the heat onto low. Add in the three types of cheese and stir until the cheeses are melted. Once the cheese is melted you can remove the pot from the stove, cover and set aside until the shrimp is done cooking.
Now onto the shrimp mixture. In a large frying pan cook the diced Pancetta over medium heat until browned. I used Pancetta that was already diced so all I had to do was open the bag and pour it into the pan. We like things easy, remember? Once the Pancetta is cooked transfer it out of the pan onto a paper towel leaving the remaining fat in the pan. Add into the same frying pan the sliced Andouille sausage. Cook the sausage until the edges of each slice starts to brown. When the sausage is done, remove them to another paper towel leaving the fat in the pan. Reduce the heat to low then add the shrimp, diced red pepper, diced onion, minced garlic, 1 Tablespoon of Gertie & Babs Mardi Fish Creole Seafood Seasoning and 2 Tablespoons of additional bacon fat (or oil or Ghee) to the pan and sauté. I cook this over low heat, so the shrimp don’t overcook while waiting for the veggies to get soft.
Once the peppers and onions are soft and the shrimp are pink sprinkle two tablespoons of flour over the shrimp and mix thoroughly. This is how I create a roux to thicken the sauce. Let the shrimp mixture cook for approximately one minute then add 1/4 cup of white wine (I prefer Chardonnay) mixing while you pour into the pan. Add 1 Cup of chicken broth to the mixture and stir while the sauce thickens. To this mixture you can then add 1-2 Tablespoons of heavy cream if you prefer a light-colored sauce. If you prefer the darker color you can leave it as is and omit the cream.
When you are ready to plate your food, turn the heat up on the grits and stir for a minute or two before serving. If they are a bit too thick add in a little heavy cream to loosen them up a bit. Spoon into a bowl whatever size portion of grits you want then top with the shrimp and sausage along with the sauce. Sprinkle chopped scallions over the top and voila! You now have your version of Low-Carb Keto Shrimp and Grits. I assure you this will become a favorite recipe of yours! Enjoy!
Creamy Keto Low Country Shrimp and Grits
RICED CAULIFLOWER CHEESE GRITS INGREDIENTS
- 1 2-2.5 Lb Head of Cauliflower Or 1-24 Ounce Bag Frozen Riced Cauliflower
- 1 Cup Chicken Broth
- ¾ Cup Heavy Cream
- 1 Cup Shredded Gruyere Cheese
- 1 Cup Shredded Parmesan Reggiano
- 1 Cup Shredded Sharp Cheddar Cheese
- Himalayan Salt to taste
SHRIMP MIXTURE INGREDIENTS
- 1 Lb Large Shrimp Peeled, Deveined, Tail Removed
- 4 Ounces Chopped Pancetta
- 1 7 Ounce Andouille Sausage Link Sliced into 1/4 Inch Slices
- ½ Red Pepper Finely Chopped
- ½ Cup Diced Onion
- 2 Tbsp Minced Garlic
- 1 Tbsp Gertie & Babs Mardi Fish Creole Seafood Seasoning See Substitution Notes Under Recipe Notes
- 2 Tbsp Flour
- ¼ Cup White Wine
- 1 Cup Chicken Broth Can add more chicken broth if sauce is too thick
- 1-2 Tbsp Heavy Cream
- 2-3 Green Scallions
RICED CAULIFLOWER CHEESE GRITS DIRECTIONS
- Peel the leaves off the cauliflower, cut out the core then remove the florets.
- Place the cauliflower into a food processor with the "S" blade and chop until you have a rice-like consistency. Do this in batches so that you don't chop the cauliflower in the bottom of the food processor too fine. If you don't have a food processor fine chop with a knife until you have a rice-like consistency.
- Place the cauliflower into a 2-Quart pot over medium heat on the stove. Add the chicken broth and heavy cream. Cook for approximately 20 minutes, stirring often so as not to burn. Taste occasionally to check if the cauliflower is getting soft.
- Once the cauliflower is soft, transfer back to the food processor and pulse for approximately 15 seconds. Don't over mix or you will end up with mashed cauliflower. If you do over mix you can still continue with the recipe, you just won't have the texture of grits.
- Once blended transfer back to the stove, turn the heat back to medium and add the three cheeses. Mix well to blend then turn the heat off and cover to use later.
SHRIMP MIXTURE INGREDIENTS
- Rinse shrimp in a colander and set aside.
- In a large frying pan, over medium heat, cook the diced Pancetta until brown. Once cooked remove from the pan and place on a paper towel. Leave the remaining grease in the pan.
- Add sliced sausage to the pan and cook until the edges of the sausage are browned. When done remove from the heat to another paper towel, leave the remaining grease in the pan.
- Reduce the temperature to low then add the shrimp, diced red pepper, diced onion and minced garlic to the pan. Cook over low until the shrimp is pink and the vegetables are soft.
- Sprinkle the Gertie & Babs Seasoning Blend over the top of the shrimp mixture and stir to blend. See notes at the end of instructions if you don't have the Gertie & Babs.
- Once the Spice Mix is well blended sprinkle the flour over the top of the mixture and cook for a minute or two to allow the rioux to tighten up.
- Add the white wine stirring constantly then add the chicken broth. If your sauce appears too thick gradually add in a second cup of chicken broth.
- Once the sauce comes together drizzle 1-2 Tablespoons of heavy cream into the sauce to lighten the color. If you prefer the sauce to be darker you can skip this step.
- Remove the shrimp mixture from the heat and place the grits over high heat, stirring constantly. Heat through for approximately 2 minutes. If the grits are too thick add a small amount of heavy cream to loosen them back up.
- When ready to serve spoon the "grits" into a bowl, cover with a healthy portion of the shrimp mixture and sprinkle chopped scallions on top. Enjoy!