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5 from 1 vote

Southern Shrimp & Grits

Servings: 6


  • 2 lb Shrimp
  • 2 tbsp Cajun Seasoning of choice (may use the homemade recipe in the VIP group as well)
  • 6 slices Nitrate Free Bacon
  • 2/3 lb hot chicken chorizo sausage pork works also - remove the casing
  • 1/2 Bell Pepper about 1 cup, chopped
  • 2 Shallots about 1 cup, chopped
  • 1/4 cup Green Onion chopped
  • 6 cloves Garlic minced
  • 1/2 tsp Xanthan Gum or 2 tsp of tapioca starch, or 1 tbsp Unflavored Collagen Peptides
  • 2 tsp Lemon Juice
  • 1/2 cup Chicken Broth or seafood broth
  • Cheddar Cauliflower Grits
  • 16 oz Cauliflower Rice
  • 3/4 cup Organic Heavy Whipping Cream
  • 3/4 cup Chicken Broth
  • 2 oz Cream Cheese
  • 2 tbsp Butter
  • 1 tsp Natural Ancient Sea Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Dried Chives
  • 1/2 cup grated cheddar cheese


  • Sprinkle the shrimp with the cajun seasoning mixture and set aside
  • Heat 12-in skillet on medium heat
  • Cook bacon until crisp. Remove from pan, crumble, and set aside.
  • Cook the chorizo in bacon drippings. Remove from pan and set aside with the bacon
  • Saute vegetables (shallots, bell peppers, green onions, and garlic) in the bacon and chorizo fat until translucent.
  • Add the xanthan gum, lemon juice, and broth to the vegetables. Cook until a sauce begins to form (~5 minutes)
  • Add the chorizo, crumbled bacon and seasoned shrimp into the pan. Cook until the shrimp is pink.
  • Cauliflower Cheese Grits
  • Heat a skillet over medium-low heat
  • Add cream, broth, and cream cheese. Mix until the cream cheese is melted (~5 minutes)
  • Add cauliflower, butter salt, chives and pepper
  • Stir on medium-low until the cauliflower rice is tender (~5-10 minutes)
  • Add cheddar into the pan and allow it to melt
  • Finish The Dish
  • Add the cauliflower cheese grits to a bowl.
  • Top the keto grits with the southern shrimp and serve.