PALEO CAJUN SHRIMP AND GRITS

Prep time:  30 mins        Cook time: 30 mins       Servings: 4-6

Ingredients:
TOPPINGS:
- 4 strips bacon, cooked and chopped (save the bacon fat!)
-1/4 cup chopped fresh parsley (for garnish, optional)
- Hot sauce (for serving, optional)

GRITS:
- 1 Tbsp. lard/bacon fat or tallow
- 1/2 small onion, finely chopped
- 3 cups riced cauliflower
- 1 1/4 cup almond flour
- 2 1/2 cups chicken broth
- 1/4 tsp. garlic powder
- Sea salt to taste
- Ground pepper to taste

 SHRIMP:
- 2 Tbsp. lard/bacon fat or tallow
- 1 lb. large shrimp, peeled and deveined, tails removed
- 1/2 small onion, finely chopped
- 2 cloves garlic, crushed
- 1 Tbsp. lemon juice

SHRIMP SEASONING:
- 1/2 tsp. sea salt
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 tsp. paprika
- 1/4 tsp. cayenne (or more if you like it hot!)
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/8 tsp. red pepper flakes (optional)

Equipment:- Food processor or blender
- Medium saucepan
- Measuring cups and spoons
- Chef knife
- Cutting board
- Small mixing bowl
- Stirring spoon
- Large skillet

Directions:
TO MAKE THE GRITS:
1. Chop the cauliflower into florets. Working in batches, pulse a few florets at a time in a food processor blender until the cauliflower pieces are the size and shape of rice (be careful not to over-blend!). Set the riced cauliflower aside.
2. In a medium saucepan over medium high heat, warm 1 Tbsp lard/bacon fat or tallow and then saute the onion for about 3 minutes. Add the riced cauliflower and stir to combine.
3. Add the chicken broth to the pan, stir to combine and then bring to a boil. Add the almond flour and seasonings and stir to combine.
4. Cover the pan and allow to simmer for 15 minutes, stirring occasionally. If grits are too thin for your liking add morealmond flour, if too thick add more broth. Taste and add sea salt and/or pepper to your liking.

TO MAKE THE SHRIMP:
1. Rinse shrimp and pat dry. Mix seasoning ingredients in small bowl and sprinkle the mixture over the shrimp, tossing to coat.
2. Heat a large skillet over medium heat and warm 2 Tbsp. lard/bacon fat or tallow  Add the shrimp, onion and garlic to pan and cook until the shrimp turn pink. Add the lemon juice to the pan and saute the shrimp for another 2-3 minutes or until cooked through. Remove from heat.

TO SERVE:
1. Add a large scoop of grits to a bowl and add a serving of shrimp on top. Garnish it with some crumbled bacon and a few pieces of parsley (optional). Serve with your favorite hot sauce for some added heat.

Source: http://www.paleocupboard.com/cajun-shrimp-and-grits.html