enjoying life through food, fitness, family, & friends

Whole30 and Paleo Friendly Shrimp and “Grits” with Bacon

We may earn money or products from the companies mentioned in this post.

0 Shares

Shimp and Grits with Bacon

I am a recipe and cookbook hoarder and read cookbooks like most people read novels. Whenever we get a wild tear for a particular dish, I scour my many cookbooks, food blogs, and magazines to get inspiration. Then the fun happens, we turn loose in our kitchen and get to work. Cooking and food is something that Rob and I found we both had a passion for during our many moons of courting in the eHarmony space.

Being on a Whole30 round does not change how much we love cooking and eating, in fact, it makes it even more fun! Although the dishes that pile up do get a little old! I cannot wait until the twinadoes are old enough to do dishes.

We recently picked up a magazine and every recipe contained bacon. I don’t know about you, but we have a love affair with bacon in our house. It can be extremely difficult to find bacon that does not contain sugar in any form which is a requirement when on Whole30 and one we also try to go by when not on a round. Luckily, our local Sprouts has some awesome bacon that is Whole30 compliant. If you are not on a Whole30 round, feel free to use whatever bacon you wish.

I had been wanting to make shrimp and grits lately and the magazine contained a shrimp and grits recipe, but the recipe was not Paleo or Whole30 friendly. We are currently on a round of Whole30 (Day 17 woop woop!) so we decided to create our own version and include Whole30 compliant bacon, of course.

Even though my grandmother was from the South, growing up in Michigan grits were not something we had much of and I did not come to embrace them until recent years. Man, have I missed out! Grits are corn kernels ground up and that is definitely out on Whole30 so we decided to use cauliflower “rice”. Cauliflower “rice” is a new thing for us and we have enjoyed learning to cook with it since trying to live a mostly Paleo lifestyle. You put cauliflower in a food processor and process it until it resembles a rice like texture or if you are in a hurry, like we tend to be during weeknights, you can purchase cauliflower already riced in the fresh produce section or the freezer section at most stores. It costs more than ricing it yourself, but like I mentioned the dishes add up and buying it riced is usually the way we go. Just make sure the package you purchase is only cauliflower and does not have anything else added.

We eat a lot of leftovers to avoid cooking everyday and to save time (remember all of those dishes I keep moaning about?!) and this is great the next day, too! Hope you enjoy it!

Much love,

 

 

 

 

 

Print Recipe
Whole30 and Paleo Friendly Shrimp and "Grits" with Bacon
This dish is Paleo and Whole30 friendly and tastes great the next day, too!
Shimp and Grits with Bacon
Course Main Dish
Cuisine Cajun, Paleo, Seafood, Whole30
Servings
Servings
Ingredients
"Grits"
Shrimp
Course Main Dish
Cuisine Cajun, Paleo, Seafood, Whole30
Servings
Servings
Ingredients
"Grits"
Shrimp
Shimp and Grits with Bacon
Instructions
  1. Preheat the oven to 400°.
  2. Heat a cast iron or frying pan over medium heat. Add slices of bacon, making sure they do not touch and have their own personal space. Cover the pan with a splatter screen unless you like to live dangerously. Cook for about 7 minutes and then flip the slices over. Cook about another 3-4 minutes until crisp. Remove the bacon and drain on paper towels on a plate. Once the bacon is cool, crumble into little pieces.
  3. In the pan you used to cook the bacon and with the bacon grease still in the pan, add the chopped bell pepper, onion, and jalapeno. Keep giving the veggies a good stir and cook until they are softened, about 4 minutes. Add the chopped garlic and cook another 2 minutes. Place the veggies in a bowl and set aside.
  4. Still in that same pan that is now coated in deliciousness, add the cauliflower rice (it can be added directly from the freezer). Cook over medium-high heat for about 5-7 minutes, stirring constantly to cook the moisture out. Add 1-2 T of ghee and 1/3 cup of milk and season with salt and pepper. Stir until the moisture is again cooked out and the cauliflower is cooked through, about 3 minutes.
  5. Add the cauliflower to a bowl that is safe to use an immersion blender in. Using an immersion blender, pulse the rice until it is smooth, but still grainy. You want the texture to be like grits.
  6. Add the blended grits to a saucepan. Add nutritional yeast, if desired, and 3/4 cup of milk. Add more salt and pepper and the sauteed veggies. Cook over low heat until everything is heated, mixed well, and looking like yummy grits.
  7. Now for the shrimp. On a baking sheet, drizzle ghee or oil. Place in the preheated oven for 5 minutes. While the sheet is heating up, mix all of the spices in a small bowl. Place the shrimp in a non-metal bowl and toss with lemon juice. Quickly add the seasoning to the shrimp and place the shrimp on the hot baking sheet. Do this step quickly because the lemon juice and the already heated pan will immediately start to cook the shrimp. Bake the shrimp for about 4 minutes and then turn them over. Bake for another 2-3 minutes until shrimp are pink and firm. Shrimp bakes fast so make sure not to overcook them or they will become rubbery.
  8. Spoon the grits onto four plates and top each with a serving of the shrimp. Sprinkle with the bacon, green onions, and parsley. Add more salt and pepper, if needed, and I top any food I can with Frank's RedHot Original Sauce! Enjoy!
Recipe Notes

This makes about 4 servings, but if you have heartier appetites you may want to double the "grits" or serve with a salad on the side. If you are not a shrimp fan, you could easily substitute chicken, sausage, or even pork for this dish.

Share this Recipe

0 Shares


4 thoughts on “Whole30 and Paleo Friendly Shrimp and “Grits” with Bacon”

Leave a Reply

Your email address will not be published. Required fields are marked *