Kiss My Shrimp n’ Grits
Kiss My Shrimp n’ Grits
2 lbs raw shrimp w/ heads (can use without if unavailable)
5 bacon slices (nitrate/nitrite free)
1 (8 oz.) package fresh mushrooms
3 garlic cloves, minced
1 medium onion, chopped
14 oz fresh shrimp stock (can subs chicken)
½ tsp sea salt
¼ tsp cayenne pepper
1/3 cup raw cream (can subs coconut milk)
¼ cup green onions, chopped
Remove heads, shells and tails from shrimp and reserve for stock. Cook bacon until crisp in a medium skillet for 8 to 10 min or until crisp. Remove bacon, drain on paper towels, reserving drippings in skillet.
Saute` onions, garlic and mushrooms in hot drippings until tender and mushrooms begin to release their liquid. Stir in shrimp or chicken stock, sea salt and pepper. Bring to a light boil over medium high heat; reduce to medium and simmer 10 to 15 minutes or until slightly thickened.
Stir in shrimp and green onions and cook, stirring occasionally, 3 minutes or just until shrimp turn pink. Remove from heat; stir in raw cream or coconut milk.
To serve: place a generous helping of “grits” on a plate, several spoonfuls of shrimp mixture along with plenty of sauce.
“Primal Grits”
1 head cauliflower, broken into flowerets
Sea salt to taste
1 – 2 tbs raw butter (optional)
Place about 1 ½” stock or water in a steamer. Add flowerets and steam for approximately 15 min or until tender. Drain; add sea salt to taste and raw butter if desired and mash. I use a hand potato masher.
Kiss My Shrimp n’ Grits
2 lbs raw shrimp w/ heads (can use without if unavailable)
5 bacon slices (nitrate/nitrite free)
1 (8 oz.) package fresh mushrooms
3 garlic cloves, minced
1 medium onion, chopped
14 oz fresh shrimp stock (can subs chicken)
½ tsp sea salt
¼ tsp cayenne pepper
1/3 cup raw cream (can subs coconut milk)
¼ cup green onions, chopped
Remove heads, shells and tails from shrimp and reserve for stock. Cook bacon until crisp in a medium skillet for 8 to 10 min or until crisp. Remove bacon, drain on paper towels, reserving drippings in skillet.
Saute` onions, garlic and mushrooms in hot drippings until tender and mushrooms begin to release their liquid. Stir in shrimp or chicken stock, sea salt and pepper. Bring to a light boil over medium high heat; reduce to medium and simmer 10 to 15 minutes or until slightly thickened.
Stir in shrimp and green onions and cook, stirring occasionally, 3 minutes or just until shrimp turn pink. Remove from heat; stir in raw cream or coconut milk.
To serve: place a generous helping of “grits” on a plate, several spoonfuls of shrimp mixture along with plenty of sauce.
“Primal Grits”
1 head cauliflower, broken into flowerets
Sea salt to taste
1 – 2 tbs raw butter (optional)
Place about 1 ½” stock or water in a steamer. Add flowerets and steam for approximately 15 min or until tender. Drain; add sea salt to taste and raw butter if desired and mash. I use a hand potato masher.