For the Shrimp:

  • 1 tbsp Tony Chachere’s Original Creole Seasoning
  • Pinch of Salt
  • 2 tsp Paprika
  • 1 lb large shrimp peeled and deveined
  • 4 slices bacon
  • 1 tbsp butter
  • 1/2 tbsp garlic minced
  • 1/2 bell pepper chopped

For the Sauce:

  • 1/2 cup low sodium chicken or vegetable broth
  • 1 tsp Worcestershire sauce
  • 2 tbsp cream cheese
  • 1-2 tsp Tabasco Sauce optional
  • 1/4 cup Heavy Cream

For the Cauliflower ‘Grits’:

  • 1/2 cup Unsweetened Almond Milk
  • 1/4 cup Heavy Cream
  • 2 tbsp tomato paste
  • 2 tbsp butter
  • 1 cup sharp cheddar cheese shredded
  • 4 cups finely riced cauliflower
  • 2 green onions sliced (optional)
  • 2 tbsp crumbled goat cheese optional


  1. In a small bowl, combine the Creole seasoning, salt, and paprika – then toss the shrimp in this mixture making sure that all the shrimp is well coated, then set it aside.
  2. In a large skillet cook the bacon over medium-high heat, until crisp, then remove it from the pan, crumble it, and set aside. Reserve about 1 tbsp worth of the bacon drippings in the skillet – plus all the little brown bits in the pan. You don’t have to be exact with the 1 tbsp – just your best estimate will be fine. 
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