low carb shrimp and grits I'll be thejudge of that welcome to highfalutin low-carb thealmost weekly web series where we find test and sometimes create the best lowcarb recipes this crazy Internet has to offer today we're going to tackle acoastal southern favorite a dish that is near and dear to my heartshrimp and grits stay tuned folks I love shrimp and grits it's a dish that'sequally at home at a fancy dinner party as it is on the weeknight dinner tableso today I'm going to show you how we can convert a delicious coastal southernfavorite like shrimp and grits into something that we can enjoy on a lowcarb meal especially on a weeknight one of my tricks here is frozen cauliflowerand yes fresh cauliflower is great but for theprice for what we're going to do when you're usually ricing it you know ricingyour cauliflower or mashing your cauliflower or what we're going to dosomething in between to create the texture of grits why spend the money forfresh cauliflower when for about a dollar seventy nine you can get a frozenpound from there from the freezer section and I say fresh because well I'min the south so it's August there's not cauliflower growing within about 1,500or 2,000 miles of where I am so any fresh cauliflower that is standing in mygrocery store has traveled cross-country to get here and they pick it weeksbefore it's ready to go and then ship it to our grocery store shelves where wesay Oh fresh cauliflower it's summer no actually no that's a cold weathers coldseason vegetable so oftentimes the fresher option is frozen because this isusually taken within a couple of days of harvesting when it's ripe and ready topick and take into a processing facility and flash frozen and packaged and storedand been shipped so you know in the grand scheme of things sometimes if youdon't have to worry about texture like we're going to do we're going to mash itanyway then sometimes frozen is best what I put a colorful out like what Iput a vegetable tray out with dips and stuff frozen Colville hell no but thisis a pretty good option to specially for a weeknight so that's we're going tostart here all right medium heat pan over mediumheat what we're going to do is i'm i've got some pancetta here and this is apretty easy recipe and I've kind of fancied it up I guess you could saybecause I want to have pancetta and and shallots and some other things that youmay not think about but guess what that's just bacon and onions all that isjust uncured version of bacon and a little bit slightly different onion sojust modify this as you see fit this is just a template a guideline so all rightpound of frozen cauliflower and we're just going to throw that in amicrowave-safe bowl I love a little casserole dish for this get out of theway and don't even add water to it this goes in the microwave for four minutesbe sure to put a lid on it if you don't have a lid put a plate on top okay sonow while that's happening and that's in the microwave we are going to sautee ourpancetta or our bacon whichever you prefer this is about four ounces thispackage of Boar's Head I think it was pancetta but if you don't have pancettathen about six slices of bacon just diced up and we're going to put that ina medium-high skillet we don't need this screaming hot there's no need you knowthat all this is going to be really sort of low heat okay so we're just going torender this down just a bit now this looks kind of lean to me so in the caseof at least this pancetta I might add a tablespoon of bacon fat to this as wecan go along here so what we're going to do is try to get everything ready at thesame time this is so going to happen so quickly it's all about 15-20 minutestotal but the shrimp needs to be eaten preferably to me I like it best whenit's fresh when it's just come off of off the heat and meanwhile the grits arecauliflower that can sort of wait for just a minute so if you have to do onething and then the other get the Brits made first and then attend to the shrimpso that's pretty easy all right so I was at the fish marketearlier today wondering what I was going to film knowing I needed to film and wehave a wonderful fish market here in the town that I'm in and I found somebeautiful gulf shrimp now a lot of people don'thave access to fresh shrimp and that's fine you can use frozenI would prefer frozen uncooked get raw not frozen cooked shrimp for this getthe frozen raw shrimp they come in a one-pound package and this was a onepound of gulf shrimp that I have here these are 16 20s that means there's 16to 20 shrimp per pound ok that's what those numbers mean you often see 24 25shrimp I mean there's 24 to 25 shrimp in a pound this is 16 20 there are nicesize I think they're pretty they look pretty good for them for what we needthem for here and I prefer kalon that's sort of I guess you could say the localsway to do it you kind of want to get your fingertips a little bit greasy anda little bit buttery because there's a lot of butter and cream in this frompicking up your shrimp tails to eat your shrimp by hand it's generally not aknife and fork kind of kind of food but that's up to you alright so we're goingto get this bacon or pancetta in my case get this sauteed it might be a littlebit hot I'm going to turn it down just a skosh and we're going to leave this inthe panel until it gets crispy and then we're going to take it out and leave thebacon fat or pancetta fat pork fat behind for us to add a little bit of fatto and cook our shrimp in so and then at the end we'll add this crispy baconcrispy pancetta to the top for final garnish so just let this render andwhile that's working let's check on our cauliflower it's in the microwave thisour cauliflower spinning for 4 minutes probably just need to stir yeah it'snowhere near done all right we're good it's going to take about 10 minutesmostly in the microwave for this back in microwave mother five minutes okay sowe're almost here with this pancetta we need to pull this up now yeah that lookspretty good you don't want to go too far with thisyou want too crispy but you certainly don't want to burn itand all that beautiful pork fat stays behind and does its job here in a minuteso let's begin to pull this up here check it outwith a slotted spoon leave the fat behind okay from here we're going totake one shallot and brown this in the pork fat just one shallot or about twotablespoons of onion if you have an onion this doesn't take long at all thishappens pretty quickly so don't let this get ahead of you keep your eye on theball okay so once it gets a little bit of color on it we're going to toss inthis is a 1 tablespoon of garlic minced garlicI use a jarred product sometimes I really do on a weeknight meal like thisheck yeah so this only needs literally this onlyneeds about 30 seconds because if you burn this you've ruined it you got tostart over truthfully burnt garlic will ruin a dishinstantaneously and that is not what we want today so to that 3 tablespoons ofsalted butter okay and then again you don't want this pan screaming hot thisis not you're not searing meat here but we're going to put this some put theshrimp in once this buttermilk oh yeah it's ready to go so here's a pound ofpeeled deveined tail on shrimp I like tail on you choose what your familylikes and in it goes and just leave it alone for a minuteput it in and I'll leave it alone let it sit I'm gonna move this up to a littlebit more a little more heat okay so this has been sitting here for 10 or 15seconds after a few minutes seconds just move it around you don't want the garlicto burn and you don't necessarily want to sear the shrimp you're basicallymaking what you would probably know is a scampi sauce right shrimp scampi andthat's another thing this is this beautiful shrimp once you've done thisyou know we're going to put it on our gritsyou could definitely put this on some shirataki noodles so if you like those zoodles zucchini noodles anything likethat heck you could just eat it along them if you wanted to but with the ricecauliflower taken down to grit territory and seasoned appropriately you reallyget a pretty decent approximation of shrimp and grits truthfully okay at thispoint this has been in for about eight minutes now whoo all that steam and Iuse a potato masher all right that's how I can kind of Judge the texture ofwhat's happening so let's see nope still needs three four more minutes and you'lljust you'll you'll know how this works if you're making mashed potatoes you'regoing to cook it a little longer than if you're making grits if you're makingrice you're going to cook it a little less and if you're making grits so yousort of learned get out of there all right this guy's going back in for aboutfour more minutes okay let's see our shrimp is doing you don't want toovercook these shrimp does not take a long time to cook so that's why youreally just kind of want to get your cauliflower in the microwave first ifyou want to do your cauliflower on the stovetop that's fine too just put it inthe stock pot but you'll need to add about a quarter cup of water to thatbecause the heat from the direct heat will obviously make that a little harderto cook but I do it all the time if you're using fresh cauliflower just dothe exact same thing into the microwave or you can do it in on the stove in apot just be mindful of the way you're cooking it in the method all you got todo easy-peasy okay our cauliflower is almost donewe're going to this is ready we're going to turn this off shut it down take itoff the heat or I can just leave it here this is an induction burner so it'llstay off the heat but from here we're going to add a few things this is abouta 1/2 cup of scallion you can use more than this this gets now this is where weget into like you add in some heavy carbs so you got to be careful with howmuch of this you add and then we're also going to add our baconin this case it was pancetta which is just Italian uncured bacon the samething one's just usually smoked and cured and ones not ones fresh so that'sall there is to that so we just leave this and it's going to wait on us for usto finish the cauliflower and then we're going to plate and devour this AHAprobably needs a little bit of salt as well a little bit of salt little koshersalt black pepper give that one last stir three looks beautiful girl now thismakes about four this size makes about three servings it depends on if you'regoing to have other things if you're going to have another side likegenerally shrimp and grits is is a meal into itself so it's not served withanother side but if you do that you could probably get four servings out ofthis it just depends on how hungry you are in our household this is probablyfor two people but just know that your carb count is going to be adjusted fromthere okay so our cauliflower is now out ofthe microwave whoo and all that steam and it's probably going to be just rightat perfect and the way I can tell is by my trusty potato masher that's just theway oh yeah so from here what I forgot to put out earlier was a tablespoon ofbutter for that grit that grit flavor here you know we don't have the cornI'ma be honest with you here's the truth about these grits now and I'ma bestraight up with you god I love grits I really doI don't want to mash this too much while I'm talking I love grits and the one ofthe things I love about them is the corn flavor I mean it's made out of hominy orcorn and that's one of the things that people who love grits love and that'swhat I love but I also love the texture and the soft luscious velvety texture ofgrits so the good thing about this is you can get pretty close to that texturewith this with the cauliflower you can get pretty close but you're never goingto match I hate to say it to all of us grit lovers out there in the southwe're never truly going to duplicate the corn grit taste right but the benefit ofthat is also for those who inexplicably I do not understand do not like gritsthose of you many of you are this is a nice in-between because you get somethat texture but you don't get the grit flavor that might be what's turning youoff so you know it's sort of the best of both worlds and the worst of both worldswe have something pretty close but not all the way so all right to this we'regoing to add he's going to steal my spoon here we've got to add some threetablespoons of heavy cream to our grits this is going to help us work this andgenerally there's a cheese added a lot of times and a lot of times it's smokedgouda you know it smoked guta so this is smoked gouda about four ounces ofshredded smoked gouda all right so let's just work on this for a minute to get itto the texture we like I'm going to also add some salt not much and some blackpepper because truth it okay if you're from the south and you do enjoy gritsunit if you're like me you love them with a lot of black pepper that's partof the fact that's just part of it you know so we're going to try to get closeto that see what we can do here for you so just give this a whirlit's our spoon and try to do some back spoon mashing here you know we don'twant mashed potatoes right so this is the same recipe that we all use formashed potatoes and rice but it's about how you work with it texturally so someof this needs to be mushed but there still needs to be a little bit of a bitein it think oatmeal if you've never had gritsthink some texture of maybe oatmeal so that's annoying right alright so that'sit let's plate watch this nice little bowl of grits that might be a tad thickif I were to I might put a little cream in that to thin that out if I felt tolike that was just too much oh yeah now I need another spoon nowlet's come in here and you just want some of thisscampi type buttery goodness get you about six crimp on there oh oh my gody'all have if you could smell it in here what is wrong crazy and you know what Iforgot at the store with a lemon this needs a lemon squeeze on top likenobody's business so I might oh it makes me so mad that I forgot a lemon likesjust girl but you just have to imagine it with lemon it should have a beautifulsqueeze a lemon on it so oh my god y'all - yah ah ah that looks amazingso low-carb shrimp and grits let me show you what the numbers run on this I ranthe numbers on this earlier it's about 28 grams of fat about 8 net carbsthere's eleven and a half total and there's three and a half carbs in fiberso eight net carbs and about 32 and a half grams of protein so it's reallyquite doable in a low-carb diet so let's see what it tastes likethat is gorgeous I mean I'll be honest with you I am in love right now let'ssee oh yes ma'am mmm-hmm yeah the bacon in the pancettaand the butter and the onions the shallot the garlic all of that really isjust fantastically flavored and the cauliflower is such a really worthyalternative to grits it really kind of is in this instance especially withsmoked gouda cheese right shrimp is cooked perfectly it's just gorgeousI have some friends down here who think the same way give them a shrimp tail allright guys so to me this is a delicious worthy alternative to low carb shrimpand grits it has all of the flavor and all of the texture of shrimp and gritsso as far as I'm concerned this is a winner this took all of 20 minutes totalstart to finish but it's something you can do for a weeknight meal at homethat's fast and easy but it also holds up well to a nice dinner party justincrease the portion sizes if you've got six or eight people to feed and it lookspretty fancy and it's easy to do when we know the secret so Cheersthank you for watching if you're new to my channel check out the other stuff wedo a lot of recipe battles and pit a lot of low carb recipes against one anotherand taste them here to find out which we love and which is the best so Iappreciate you watching you know as well as I do I've said it a thousand timesthese videos are a way for me to stay on a low-carb eating plan and looking atthe end of this camera every week is a way to keep me honest and I appreciateit so thank you for all you're doing if you're new here please like this videoand subscribe if you're not a subscriber if you are a subscriber hit the littlebell icon down below and that'll let you know when I release new videos I'mtrying to do it almost every week sometimes it's a couple of times a weekbut anyway love you guys stay tuned more to come you
Luscious, velvety, low carb “grits” get topped with garlicky shrimp and bacon for a true taste of the coastal South. I love grits, and I miss them a lot. Like, a lot a lot. But this dish helps to curb those cravings. It’s so easy, yet perfect for weeknight meals at home and fancy enough for company. A definite family favorite! --------------- LOW CARB SHRIMP AND GRITS Makes 3 servings. 1 lb. fresh shrimp, peeled and deveined 1 lb. frozen cauliflower florets 4 oz. diced pancetta or bacon 1 diced shallot, or 2 Tbsp. diced onion 1 Tbsp. minced garlic 1/2 c. chopped scallions 4 oz. shredded smoked gouda cheese 3 Tbsp. heavy whipping cream 3 Tbsp. butter squeeze of lemon salt & pepper, to taste MICROWAVE the frozen cauliflower for 10-12 minutes, stirring occasionally. Mash with potato masher until the consistency of grits. Add one tablespoon of butter, the heavy whipping cream and the smoked gouda cheese. Mix well and season with salt and pepper to taste. Keep warm. SAUTE the pancetta or bacon on medium low heat until crispy. Remove and set aside. In the remaining bacon fat, add 2 tablespoons of butter and cook the shallots/onions until lightly browned. Add the garlic and stir until fragrant, about 30 seconds. ADD the shrimp. Cook for 8-10 minutes or until the shrimp are just cooked and still tender. Remove from the heat and mix in the reserved bacon/pancetta and scallions. Mix well. SERVE the “grits” in a shallow bowl and top generously with the shrimp and sauce. — Nutritional Info (per serving) Calories: 484 Fat: 28.4g Protein: 32.6g Total Carbs: 11.6g Fiber: 3.5g Net Carbs: 8.1g --------------- PRODUCT LINKS Gourmia Induction Cooktop: http://amzn.to/2vN2Bme (Affiliate Link) Lodge 12” Cast Iron Skillet: http://amzn.to/2h6bbsR (Affiliate Link) (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.) --------------- SOCIAL MEDIA: Facebook: http://www.facebook.com/highfalutinlowcarb Twitter: http://twitter.com/hf_lowcarb Instagram: https://www.instagram.com/highfalutinlowcarb Web: http://www.highfalutinlowcarb.com Email Inquiries: wes (at) highfalutinlowcarb (dot) com --------------- Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400037 Artist: http://incompetech.com/