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.

Spinach & Bacon Crustless Quiche

I love quiche. LOVE love it. I don't miss the crust one bit either.

Ingredients:

1 cup of cooked spinach, drained

1 lb bacon

2 cups shredded sharp cheddar

2 cups shredded mozzarella

1/2 cup grated parmesan

10 eggs

2 1/2 cups half & half

salt & pepper to taste

Preheat oven to 375. I bake mine in my Pampered Chef deep covered baker stoneware greased with olive oil.

Slice your bacon crosswise into bite size pieces, throw into a pan, and cook until crisp. Remove from pan & drain.

Layer the bacon, spinach, & cheeses. I layer like I would a lasagna so that every bite gets a full helping of spinach & bacon. Bacon, spinach, cheese, bacon, spinach, cheese.. Depending on the depth of the dish you're using, you'll have at least 2 and possibly 3 layers.

Beat the eggs, then add half & half and salt and pepper and stir to combine. Pour the egg mixture over the layered ingredients. I take a spoon and push it straight down in a few places just to get the egg mixture into all of the crevices faster.

Bake in oven for 45 minutes. When I bake in the deep covered baker it is NOT set in the middle at this point. For some reason I have a perpetual problem with getting the middle of a quiche cooked so I pop it in the microwave for about 8 minutes and it firms up the middle. I pop it back in the oven for another 10 minutes & then call it. The middle might be a little moister than the edges, but it'll continue to cook after removed from the oven, and if you're reheating throughout the week it'll definitely get cooked when heated up in the microwave.

Adjust cooking time depending on the depth of what you're baking in, but 45 minutes should be the minimum it'll take even in a shallower dish.