Low-Carb Shrimp and Grits Ingredients: 1 pound large raw shrimp, peeled and deveined (thaw if frozen) salt pepper ¼ teaspoon cayenne pepper, or ½ medium-hot red pepper such as New Mexico 1 packet sweetener 1 cup almond meal 1 cup water ¼ teaspoon salt 1 cup grated sharp white cheddar cheese 4 pieces thick-cut bacon 1/3 cup minced shallot (can use onion plus one clove garlic, but it isnt as good!) ½ cup red Bell pepper, chopped to small dice 2 tablespoons whiskey (optional but tasty! - bourbon, Irish, and Canadian whiskeys all work well) Optional garnish: chopped parsley, finely chopped green onion, or chopped chives Directions: 1. Sprinkle shrimp with salt, pepper, red pepper, and packet of sweetener. Put in refrigerator. 2. To make the grits, mix the almond meal, salt and water in a saucepan - a whisk works well for this. Bring to a boil and cook for 1-2 minutes, until the mixture thickens somewhat (it will thicken more as it cools). Then remove from heat and whisk in the cheese. Let sit for a minute or so until the cheese fully melts, then whisk again. 3. Fry the bacon, and remove from the pan. Also remove all but a tablespoon of the bacon grease. 4. Fry the shallot over medium-low heat, until soft but not brown. Add red pepper and saute for 1-2 minutes, until it just begins to soften. Remove from pan. 5. Raise heat to medium-high. add another tablespoon of the bacon grease to the pan and heat until a shrimp placed in the grease sizzles immediately. Add the shrimp, and cook them about a minute on each side. 6. If using whiskey, turn off heat and add it to the pan. Stir until most of the liquid is gone, which should not take long! 7. Add vegetables and bacon to pan and heat until the mixture is hot. Serve over grits, and garnish if desired. ________________________________ Shrimp and Grits Recipe # 2 4 1/2 cups water 1 teaspoon salt 1 cup stone-ground white grits (see recipe head note) 2 Tbsp unsalted butter 2 ounces white cheddar cheese, shredded 4 slices bacon 1 cup chopped white or yellow onion 1 cup chopped green pepper 2 garlic cloves, minced 1 to 1 1/2 pounds shrimp, peeled and deveined 1 cup chicken stock 3 green onions, chopped (white and light green parts only) 2 Tbsp chopped parsley Juice of a lemon, about 1-2 Tbsp Directions: Fry the bacon in a large sauté pan until crispy. Remove the bacon and chop. Pour off all but about 3 tablespoons of the fat. Turn off the heat. Bring the water to a boil in a medium pot. Add the salt. Slowly pour the grits into the boiling water while you stir with a wooden spoon. Stir and pour gradually so you dont get any lumps. When all the grits are incorporated, turn the heat down to a low simmer and cook the grits, stirring often, for 35 minutes. Reserve about 1/3 of the shrimp whole and cut the rest into 3-4 pieces each. Set aside. When the grits have cooked for 35 minutes, turn the heat to high under the saute pan and when the bacon fat is hot, saute the onion and green pepper over medium-high heat until soft, about 4 minutes. Add the bacon, garlic cloves and shrimp and toss to combine. Let this cook another minute. Add the chicken stock and let this boil down for 5 minutes. Meanwhile, stir the cheddar cheese and butter into the grits. The dish might not need any more salt, but add some if youd like. To serve, spoon out some grits in individual bowls. Add to the shrimp the green onions, parsley and lemon juice to taste. Add salt if it needs it. Spoon some shrimp over the grits and make sure at least one whole shrimp is on everyones plate. Serve at once.
Posted on: Mon, 03 Feb 2014 09:07:47 +0000
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