Shrimp and Cauliflower Grits with Eggs

Shrimp and Cauliflower Grits

Breakfast | October 6, 2016 | By

Shrimp and Cauliflower Grits with Eggs that’ll bring you back down south.

If you have ever been down south at all, and were lucky, Shrimp and Grits must of crossed your path and your tastebuds, and were never to be forgotten.

At a minimum you have watched My Cousin Vinnie a dozen times and wondered what all the fuss is about. 

A few years ago my wife Lisa took me to New Orleans for my birthday and we ate our way through downtown. We visited the usually places and some off-the-beaten-path hot spots for some of the best food on earth. At one spot across from our hotel in the French Quarter we had the most amazing breakfast of Shrimp and Grits that has been indelibly imprinted on my culinary mind.

There is a great regional spice mixture found in many creole dishes that we had to seek out and procure before heading back North. We have used it to make the famous Brennan’s Barbeque Shrimp and wowed our guests with transporting flavors as well as the 4 sticks of butter the recipe calls for. All keto-friendly until you add the loaf of french bread to sop up the life-changing butter sauce. Sorry – I don’t think there is ever gonna be a replacement for the crusty bread in this equation.

The other morning I had some leftover Cauliflower Mash and was inspired by its grit-like potential. This low-carb alternative to grits will become a new staple at our breakfast table and this southern dish, a welcomed guest at our home and soon to be yours.

Y’all come back now, ya hear!

Shrimp and Cauliflower Grits with Eggs
Serves 2
Print
Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
1256 calories
25 g
1040 g
108 g
53 g
51 g
806 g
1860 g
8 g
1 g
50 g
Nutrition Facts
Serving Size
806g
Servings
2
Amount Per Serving
Calories 1256
Calories from Fat 954
% Daily Value *
Total Fat 108g
166%
Saturated Fat 51g
254%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 41g
Cholesterol 1040mg
347%
Sodium 1860mg
78%
Total Carbohydrates 25g
8%
Dietary Fiber 7g
28%
Sugars 8g
Protein 53g
Vitamin A
69%
Vitamin C
227%
Calcium
32%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2.5 cups raw cauliflower
  2. 2 tbsp fresh chives - chopped
  3. 3 large mushrooms - sliced thick
  4. 4 eggs
  5. 8 large raw shrimp - peeled
  6. 1 tbsp extra vigin olive oil
  7. 2 tbsp butter
  8. 1 clove a garlic - minced
  9. 1/2 cup light cream
  10. Fresh ground salt and pepper to taste
  11. 4 slices of Prosciutto di Parm - seared and crumbled
  12. 2 tsp creole seasoning
For the Grits
  1. In a mini-prep, process the raw cauliflower until riced.
  2. In a saute pan cook riced cauliflower over low heat for 5 min to evaporate some moisture.
  3. Add half the chives and the light cream - cook on low for 10 minutes, stir until creamy.
  4. Add salt and pepper to taste.
For the Eggs
  1. Bring pot of water to a boil covered.
  2. Spin water.
  3. Add eggs to center vortex.
  4. Cover and turn off heat.
  5. Set timer for 4 minutes.
For the Shrimp
  1. In a large saute pan on medium - high heat, add 1/2 tbs olive oil and half the butter.
  2. Brown the mushrooms - 5 minutes.
  3. When the eggs are dropped - add raw peeled shrimp to the pan with mushrooms.
  4. Add chives to shrimp.
  5. Add creole seasoning to the shrimp.
  6. Add other half of butter.
  7. Add 1/2 tbs olive oil.
  8. Toss shrimp to cook the other side and mushrooms until cooked through - 3-4 minutes.
To Plate
  1. In a bowl add cauliflower.
  2. Top with shrimp and mushroom mixture. Be sure to scrape the buttery goodness onto the grits.
  3. Crumble Prosciutto on top.
  4. Top with 2 poached eggs.
  5. Add ground salt and pepper to taste.
  6. Dust with some creole seasoning to taste.
Notes
  1. Crisp bacon is another crumble option that will work well. Reserve some of the rendered bacon fat to cook the shrimp in along with the butter. In this case go lighter on the olive oil.
  2. If you like spicy, you can go a little heavier handed on the creole seasoning.
  3. There is some timing to pull this recipe off. The Grits can be made and kept warm on very low heat while you start the shrimp. Once the shrimp are in the pan the eggs need to be ready to come out just a few minutes later so they don't over cook.
beta
calories
1256
fat
108g
protein
53g
carbs
25g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
 Here is the Creole Seasoning recipe straight from Brennan’s in New Orleans. I try to use a good quality source like Penzey’s spices when making this mixture to get the best results. Enjoy!

Ralph Brennan's Creole Seasoning
Serves 16
Recipe courtesy of Ralph Brennan's New Orleans Seafood Cookbook
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
204 calories
41 g
0 g
8 g
10 g
1 g
145 g
28337 g
6 g
0 g
5 g
Nutrition Facts
Serving Size
145g
Servings
16
Amount Per Serving
Calories 204
Calories from Fat 65
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 28337mg
1181%
Total Carbohydrates 41g
14%
Dietary Fiber 23g
93%
Sugars 6g
Protein 10g
Vitamin A
553%
Vitamin C
5%
Calcium
24%
Iron
85%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup sweet paprika
  2. 1/4 cup kosher salt
  3. 1 tablespoon freshly ground black pepper
  4. 1 teaspoon onion powder
  5. 1 teaspoon garlic powder
  6. 1 teaspoon cayenne
  7. 1 teaspoon thyme
  8. 1 teaspoon oregano
Instructions
  1. Thoroughly combine all ingredients in a small mixing bowl and store the mixture in an airtight container in a cool, dark place for up to three months.
beta
calories
204
fat
8g
protein
10g
carbs
41g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

 

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