Shrimp & "Grits"

I was skeptical about Paleo Grits, but since riced cauliflower and cauliflower mash have been a success I decided to give them a try- Shrimp & Grits style.

Ingredients

1 batch Paleo Grits

1 1/2 cups shredded sharp cheddar

1/2 pack bacon

1 small onion, diced

1 stalk celery, diced

2 cloves garlic, diced

1 lb shrimp, peeled & deveined

salt & pepper to taste.

The paleo (cauliflower) grits are pretty straight forward. I found I had to much liquid after the 20 minute cooking time had passed, which might be due to using a finer ground almond meal/flour. I tasted the grits after 20 minutes and gave them a few extra to compensate for the altitude. Finally I decided the texture was right & any longer would likely result in mush so I just strained out the excess liquid in a fine mesh strainer and returned the grits to the pot.

Cut the bacon crosswise into bite size pieces. Cook in skillet until brown & crispy. Remove the bacon to drain. To the bacon grease, add the shrimp and cook until pink. This should take around 3-5 minutes depending on size. Be careful not to overcook. Remove shrimp to drain (just throw it on top of the bacon). Add the chopped onion, celery, & garlic to the pan & cook until translucent and the onions start to brown a bit.

Add the cheddar cheese to the grits, then the shrimp, bacon, and sauteed veggies. Serve garnished with extra shredded cheese.