Cajun Shrimp and Grits

Here's a great recipe to light up your taste buds and reduce inflammation!
Shrimp and Grits is a longtime New Orleans favorite, but is usually high in carbohydrates. This version replaces the rice carbs with much lower carbs from... cauliflower! This switch dramatically lowers carbs and inflammation.

The Science Behind It

When you eat a dish high in carbs from grains, your body creates an insulin response. This can lead to inflammation as well as increased fat storage. Diets based on low glycemic foods (such as cauliflower) can decrease the insulin response and process foods more efficiently. Low carb, primal, paleo, and other low sugar and grain diets all work in this manner.

Preparation time is about 20 minutes and cooking time about 30. This serves 4 to 6 people.



- 1 Tbsp. lard/bacon fat
- 1/2 small onion, finely chopped
- 3 cups riced cauliflower
- 1 1/4 cup almond flour (Optional: used for thickening)
- 2 1/2 cups chicken broth
- 1/4 tsp. garlic powder
- Sea salt to taste
- Ground pepper to taste


- 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
- 1/4 lb Andouille Sausage or Chorizo (or more if you like it hot)


1. Chop the cauliflower into florets. Pulse a few florets at a time in a food processor blender until the cauliflower pieces until rice-sized. Do not overprocess. If you have a ricing blade, this will make process easier. Set aside.
2. In a medium saucepan over medium high heat, warm 1 Tbsp lard/bacon fat and saute the onion for about 3 minutes until transparent. Add riced cauliflower and stir.
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.
4. Cover the pan and simmer 15 minutes, stirring occasionally. If grits are too thin add more almond flour, if too thick add more broth. Taste and add sea salt and/or pepper to your liking.

1. Heat a large skillet over medium heat and warm 2 Tbsp. lard/bacon fat. Saute Andouille or Chorizo until cooked. When cooked through, remove to separate bowl. 2. Rinse shrimp and pat dry. Season shrimp as desired, but remember you have a lot of seasonings in your saute pan.
3. 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.
4. Combine Andouille and shrimp mixture together.

1. Add a scoop of grits to a bowl and add a serving of shrimp on top. Serve with your favorite hot sauce.

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