Paleo Shrimp & Grits

Growing up in the south has instilled some deep southern culture in me.  I say y’all, wear flip flops pretty much in any season, & love some hearty comfort food.  For example, the quintessential southern dish, Shrimp & Grits, has been my favorite favorite dish ever since I learned to love grits.

(yes, I had to learn to love their gritty texture)

As our first married Christmas came upon us, I decided on a whim to try my hand at making Shrimp & Grits, my own way.  & We decided to make Shrimp & Grits for breakfast will stay a Christmas tradition.

But since grits are ground up corn, and corn is not something we choose to eat anymore, I subbed that part out for white rice (which we have chosen as a safe starch for our lifestyle).  If you’re in pursuit of a low carb alternative, feel free to sub that out for riced cauliflower or whatever fits your fancy. 🙂

Top the conglomeration with a fried egg, and call it a hearty comfort brekky!

 

Paleo Shrimp & Grits (makes 4 large servings)paleo shrimp & grits.jpg

*As I continue to improve my recipe writing, I encourage you to read through the entire recipe to ensure understanding before tackling this multistep recipe!*

Ingredients

  • 1 # shrimp (or more if you’d prefer)
  • 1 package Applegate bacon
  • 2 organic chicken sausage links (the ones I chose were already fully cooked, the brand escapes me)
  • Gravy:
    • 2 TBS coconut oil
    • bone broth
    • bacon fat (from the applegate bacon above),
    • 1 C Otto’s Cassava Flour (as needed)
    • 1 TBS poultry seasoning
    • 2 sprigs fresh thyme
  • ‘Grits’
    • 2 Cups rice
    • 3 Cups bone broth
  • 1/4 Cup green onions for garnish
  • 2-4 eggs, fried
  • 4 TBS coconut oil (for cooking bacon)

DIRECTIONS:

  1. ‘Grits’
    1. Fully cook rice following the preparation directions.  Substitute bone broth for water. Set aside.
  2. In a large pan, cook 1/2 package of bacon. Place cooked bacon to side, then chop.  Save fat for gravy.
  3. Gravy
    1. In a hot pot, melt the coconut oil. Reduce heat to simmer. Whisk in flour little by little until a small ball is formed.  Then, whisk bone broth in until desired consistency is reached. Add bacon fat, poultry seasoning, & thyme. Stir.  Add the chopped bacon and sliced sausage into the gravy. let simmer.
  4. Cook the other 1/2 package of bacon. Place cooked bacon to side then chop for garnish.
  5. Cook shrimp in bacon grease!
  6. Then in the same pan as you cooked the shrimp, fry your eggs.
  7. Plate up rice, Gravy, Shrimp, bacon, green onions, fried egg(s).  Top with sriracha if desired.

ENJOY!

 

This dish definitely started our first married christmas off on a scrumptious note! I look forward to keeping this tradition on and sharing it with others for years to come! ❤

 

Merry Christmas from the DeLucchi’s!

xoxo,

Syd

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