Keto Shrimp and Grits

Ingredients

Grits

• 2 packs frozen cauliflower rice (keep frozen)
• 1/2 cup heavy cream, or more
• 2 tbsp butter
• 1 tsp corn extract
• 1/2 block cream cheese
• 1/2 cup shredded white cheddar
• Salt and pepper, to taste

Shrimp

• 1 lb colossal shrimp, peeled and deveined
• Your favorite seasoning (I like Y'all Purpose)
• Juice of 1 lemon
• 1 sausage, cut into small pieces
• 2 tbsp bacon grease
• 1 tbsp butter
• 1/4 cup water
• 2 tsp Worcestershire

Instructions

1. Season the shrimp, toss with the lemon juice in a bag, and let sit a few minutes.
2. Pulse the frozen cauliflower in a blender or food processor into tiny bits.
3. Cook in a hot pan over medium, stirring constantly. Add 1/2 cup cream, salt, pepper, 2 tbsp butter and the corn extract.
4. Cook a few minutes, then add the cream cheese and cheddar. Cook 10–15 minutes, whisking every few minutes.
5. Add the bacon grease to a cast iron skillet and cook the sausage until crispy. Drain on a paper towel-lined plate.
6. Cook the shrimp in the bacon grease about 2 minutes per side and remove.
7. Add 1 tbsp butter, 1/4 cup water and the Worcestershire to the pan and cook on high a couple of minutes until it thickens a little.
8. Turn off the heat, add the sausage and shrimp back for about a minute, and serve over the grits.