JesseEatzA high-protein, low-carb twist on a Lowcountry classic using a hybrid cauliflower-grit base and lean turkey bacon.
In a medium pot, bring chicken broth to a boil. Stir in the stone-ground grits, reduce heat to low, and simmer covered for 15-20 minutes until tender.
Stone-ground grits take longer but offer better texture and nutrition.
Steam or microwave the riced cauliflower until very soft, about 5-7 minutes. Drain any excess water thoroughly.
Once grits are cooked, stir in the softened cauliflower, parmesan cheese, and a pinch of salt. Use a whisk to blend until the texture mimics traditional creamy grits. Keep warm.
In a large cast-iron skillet over medium heat, cook the diced turkey bacon until crisp. Remove and set aside, leaving the rendered fat in the pan.
Add the onion and bell pepper to the skillet. Sauté until softened, about 4 minutes. Add garlic and cook for another 60 seconds.
Increase heat to medium-high. Add the shrimp and cajun seasoning. Sear for 2-3 minutes per side until pink and opaque. Finish with lemon juice to deglaze the pan.
Divide the cauliflower-grit mixture into four bowls. Top with the shrimp mixture and crispy turkey bacon. Garnish with green onions.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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