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Southern Shrimp and “Grits”

March 5, 2018 by Alicia Smith 3 Comments

Southern comfort food at its best. Well, close enough. The grits are made with cauliflower, but the rest of this dish is 100% authentic. And like any good southern cook, I serve this dish with a side of collard greens. Enjoy!


Print Recipe
Southern Shrimp and "Grits"
Servings
Ingredients
  • 1 lb large shrimp peeled and deveined
  • 4 slices bacon chopped
  • 1 lemon juiced
  • 2 cloves garlic minced
  • Pinch red pepper flakes
  • salt & pepper
  • 1 head cauliflower
  • 1 tablespoon ghee
  • 1/4 teaspoon garlic powder
  • 1/4 cup chicken stock
Servings
Ingredients
  • 1 lb large shrimp peeled and deveined
  • 4 slices bacon chopped
  • 1 lemon juiced
  • 2 cloves garlic minced
  • Pinch red pepper flakes
  • salt & pepper
  • 1 head cauliflower
  • 1 tablespoon ghee
  • 1/4 teaspoon garlic powder
  • 1/4 cup chicken stock
Instructions
For the Shrimp
  1. Cook bacon in a large nonstick skillet over medium-high until crisp; remove bacon and drain on paper towels. Leave bacon grease in pan.
  2. Cook shrimp in same pan over medium-high heat. Season with salt and pepper and cook about 3 minutes , stirring occasionally.
  3. Add minced garlic, scallions, lemon juice and a pinch of red pepper flakes ( optional) cook 3 minutes or until shrimp is pink and cooked through . Stir in bacon and serve immediately over cauliflower grits.
For the Grits
  1. Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Add 1 head cauliflower cut into small florets. Reduce to a simmer, and cover; cook until tender, 10 to 15 minutes.
  2. Remove steamer basket from pot and drain water. Return steamed cauliflower to the pot and add in 1 to 1 1/2 tablespoon ghee, 1/4 teaspoon garlic powder, 1/4 cup chicken stock, and season with salt and pepper.
  3. Use immersion blender or hand mixer to blend until smooth or resembles the consistency of grits.
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Filed Under: Main Dishes, Recipes, Uncategorized

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Welcome

Dr. Carol Bridges Through my 20 years of practice, I have many times felt helpless that I couldn’t help patients get healthy through a more natural avenue. Though there have been many obstacles for this, not having an effective dietary platform was my largest hurdle. I have read so many books about nutrition and growing concerns about the food industry. So much information I wanted to share with patients but there was never enough time during our office visits. I have had such motivated patients that have exercised as much as their schedules would allow but never saw results in their labs or on the scale…. until we really started focusing on what they put on their plates. We have worked with numerous patients this last year in the clinic and the results have been astounding!! The CostCare BootCamp is the venue to bring our dietary platform, medical practice, nutritional research, and exposure of the food industry all together. This BootCamp is truly a dream I have thought about for 5 years. Our team is excited to bring it to you!
~ Dr. Carol Bridges

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