Today I present a New Orleans classic …, Shrimp and Grits. Now, since low-carb is a priority on this channel, we’ll be using cauliflower in place of corn to produce a very similar taste in texture, but everything else will be classic New Orleans. Flavor, Let’s get started Begin with a pound of raw shelled and deveined shrimp. Add some Creole seasoning I’ll be using my favorite Tony Chachere’s, but any containing salt will work Mix with your hands to evenly coat.
Cover this and store in the refrigerator We’ll prep 8 ounces of andouille sausage. Some brands may have a non edible paper casing like this one. If so, remove before cutting You can substitute smoked sausage as well, if you prefer, but for the taste profile we want. Andouille works. The best Dice into bite-sized pieces Do the same with 6 slices of bacon. They don’t have to be very small, We’re aiming for bite size. I find using pre-riced frozen cauliflower to work the easiest for this recipe, We’ll need two of these one and a half cup bags Cook by microwaving these. According to the package directions before putting into the pot, Add the cooked cauliflower to a sauce pot. On medium heat, Add some heavy cream one of two tablespoons of unsalted butter, some salt ground, black pepper and some garlic powder, Give a mix to incorporate and allow the butter to melt Now. Add the second tablespoon of butter and continue to mix to melt in Once. All the butter is melted stir in some shredded Parmesan cheese Cover this to keep warm and remove from the heat.
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