I love shrimp. I love grits. I absolutely love shrimp and grits. What I don’t love is all the calories. Not to mention to make proper shrimp and grits you need quite a bit of dairy. This recipe is perfect when you have a craving for this southern comfort food but need to make it dairy-free.
First I peeled and deveined 20 large shrimp. We prefer eating fresh wild caught shrimp but really any shrimp will do. Once cleaned, I added the juice of half a lemon and a few dashes of cayenne pepper sauce (I used Crystal). If you like hot stuff add 10 dashes, if you don’t like hot stuff don’t add any. This is totally up to your discretion. Cover and set aside.
Next I baked the bacon on our copper pan – 10 minutes, flip, 10 more minutes. Set aside.
Then I started the sauce by adding a few tablespoons of olive oil and garlic to a pan along with diced onions and green peppers. Sautee these until they are well cooked.
Slowly add in the flour vigorously mixing as you do. The sauce will thicken, once it does, add the chicken stock.
Add in your spices – parsley, salt, pepper and Cajun seasoning.
This is also a good time to start your cauliflower mash. I was being lazy and just used Trader’s Joe’s frozen Cauliflower Mash. If you are going to make your own, it is super simple. Just clean and chop the cauliflower. Steam it and then blend it. Voila!
Ok, back to the sauce. Add in the shrimp and cook until they are pink.
All that is left is to assemble the dish! Put the cauliflower mash down first. Top with the shrimp and sauce, crumble bacon top and then add the chopped scallions.