OK, Paleo Police. Relax. I posted a picture of this recipe last night before posting the actual recipe and said things like “Paleo style shrimp and grits!”. In my delusion, I assumed that the word Paleo would let people know that it wasn’t real grits providing a bed for my spicy shrimp that lay atop the plate. Alas, within 12 hours I received tweets, facebook messages, telegrams, and carrier pigeons telling me “Um, hey grits aren’t Paleo”. Gee, thanks. I had no idea. I always see some of my favorite Paleo Bloggers like PaleOMG and Civilized Caveman talk about how people jump down their throats about not being Paleo enough and I think I got a little taste of it. Calm yourselves.

So, to squash the concerns of me touting corn girts as Paleo- here is the recipe for one of my favorite things to have come out of my kitchen.

For the grits:

1 tbsp ghee butter (or lard, or coconut oil, or olive oil)
1 small onion, diced
2 garlic cloves, diced
3 cups riced cauliflower (pulse raw florets in a food processor until it looks like rice)
1 cup almond flour
2 1/2 cups chicken broth (or vegetable broth)
Salt and pepper
1 tbsp Trader Joes 21 Seasoning Salute
1 tbsp butter

1) In a medium saucepan, heat oil over medium-high heat and sauté onions until translucent. Add in the riced cauliflower and stir everything to combine. Sauté another 2 min.

2) Add the chicken or veggie broth and stir until well combined. Once it comes to a boil, add the almond flour and garlic powder. Mix everything together, partially cover lower the heat and simmer for 20 min, go back every so often and give it a stir. If it’s too runny for you, add more almond flour. Too thick, add broth.

3) Add in the butter, salt and pepper, and 21 Seasoning Salute and stir to combine. You’re done!

For the Shrimp:

2 lbs peeled and deveined shrimp
1 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
2 tsp paprika
1/2 tsp cayenne
1 tsp dried oregano
1 tsp dried thyme
1/4 tsp crushed red pepper
1 tbsp ghee butter (or coconut oil, or lard, or olive oil)
1 small onion, diced
1 stalk celery, diced
1 small roma tomato, chopped (any firm tomato will do)
4 cloves garlic, diced
1 lemon, juiced
Chives, chopped (for garnish)

1) Put cleaned and dried shrimp In a medium. Mix up the next 8 spices on the ingredient list and toss with the shrimp to coat. Set aside.

2) Heat oil in a medium skillet over medium high heat. Add the onion and celery (with a pinch of salt and pepper) and sauté for 5 min, until translucent and slightly softened. Next add in the chopped tomatoes and let cook for 5-8 min, until they’re pretty well broken down.

3) Now add in the garlic, shrimp, and lemon juice and cook until the shrimp is pink (cover it to speed it up). Once the shrimp is done…so are you!

To serve, put a nice saving of the grits down in a bowl. Pile on some shrimp. Sprinkle the top with the chives. Dash on some hot sauce it you want. Commence the chow down.