Cajun shrimp and grits turned low carb friendly with the use of an often forgotten root vegetable, rutabaga. Perfect for anyone that’s gluten free, paleo or on the Ketogenic diet.
For the “Grits”
- 4 medium rutabagas
- ¼ unsweetened original almond milk
- ¼ cup (1 oz) medium or mild cheddar*
- ¼ cup (1 oz) Havarti cheese
- 1 tbs unsalted butter
- ½ tsp salt
- ½ tsp white pepper
- *optional tsp or two of grated Parmesan cheese
For the Shrimp
- 12 oz of raw shrimp, veins and tails removed
- 2 slices of bacon
- 1 tsp smoked paprika
- ½ tsp granulated garlic
- salt and pepper to taste
- Peel your rutabagas and cut them into one inch pieces. Place them into a large saucepan full of water and a bit of salt. Place on the stove on high and bring to a boil. Once boiling, reduce to medium and cook for 15-20 minutes, until the pieces are tender.
- While the rutabaga is cooking, cook bacon in a skillet. Drain fat but reserve about half a teaspoon to saute the shrimp in. Once cooked, turn off the heat and set bacon aside on a paper towel to absorb the fat.
- Once the rutabagas are tender, drain them in a colander and set aside. Place the saucepan back on the burner on medium heat. Add your milk and boil, letting them warm but not boil.
- When the milk is warm, add the rutabagas and cheeses. Stir a little, to combine, then blend with an immersion blender. Add salt and pepper, taste and adjust seasonings. Turn the heat down to low to keep your “grits” warm.
- Place the same skillet you made the bacon in on medium high heat and add shrimp and spices. Saute until the shrimp are pink and have curled, 5-7 minutes. At the end, add about ¼ cup of water* to the skillet to deglaze the pan, removing any brown bits from cooking the shrimp and the bacon.
- Serve shrimp immediately on top of the rutabaga with crumbled bacon topping.
You could also use chicken stock for more flavor but I didn’t have any.
Keywords: low carb, keto, shrimp, gluten free