Shrimp and grits recipe

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  • 4 slices bacon
  • ½ cup (125 ml) celery, diced
  • ½ cup (75 g) green onion, chopped
  • ½ cup (85 g) red pepper, diced
  • ½ cup (50 g) mushrooms, sliced
  • 2 teaspoons Cajun seasoning
  • 2 cloves garlic, minced
  • 1 pound (450 g) shrimp, peeled and deveined
  • 2 tablespoons almond flour
  • 2 tablespoons sherry
  • 1 cup (250 ml) chicken stock
  • 1 tablespoon fresh lemon juice
How to Make It
  1. In a large skillet over medium heat, cook the bacon until crispy. Remove bacon to paper towels.
  2. Pour off the bacon grease, reserving about 1 tablespoon in the pan.
  3. Return pan to heat, and add celery, green onion, red pepper, and mushrooms, cooking until vegetables are softened. Add Cajun seasoning and stir.
  4. In a medium bowl, coat the shrimp with the almond flour. Add to pan along with garlic, and sauté until shrimp are just pink.
  5. Stir in sherry, chicken stock and lemon juice, being sure to loosen any browned bits on the bottom of the skillet.
  6. Simmer for 5–8 minutes to reduce liquid.
  7. Serve shrimp over Paleo Grits.

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