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Ingredients

Adjust Servings:
For the Shrimp
1 lb, peeled and deveined Shrimp
from 1 lemon Lemon Juice
1 tsp Paprika
1 tsp Cumin
Pinch Salt
Pinch Pepper
For the Creole Tomato Sauce
2 tbs Olive Oil
3 cloves, minced Garlic
1/2, finely diced Green Bell Pepper
2 stalks, finely diced Celery
1/4, finely diced Red Onion
2 tbs Tomato Paste
1/2 cup ZUPA NOMA Organic Tomato Gazpacho If not available, can substitute 1 can of diced tomato here plus
1/4 tsp White Pepper
1/2 tsp Onion Powder
1/2 tsp Dried Basil
1/4 tsp Cayenne Pepper
1/2 tsp Smoked Paprika
1 tsp, chopped Oregano
1 tsp Dried Thyme
For the Grits
1 small head, florets only Cauliflower
2 tbs Ghee
1/2 tsp Oregano
2 leaves, chopped Basil
to taste Salt and pepper
Toppings
1, diced Roma Tomato
2 leaves, chopped Basil
1, sliced thin Jalapeno

Whole30 Southern Style Shrimp and “Grits” in a Creole Tomato Sauce

Whole30 friendly southern inspired brunch will have your taste buds singing with protein packed shrimp and cauliflower grits in a creole tomato sauce.

  • 25 minutes
  • Serves 3
  • Easy

Ingredients

  • For the Shrimp

  • For the Creole Tomato Sauce

  • For the Grits

  • Toppings

Directions

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[This post is sponsored by ZUPA NOMA. I used their Organic Tomato Gazpacho to create the tomato sauce in this recipe.Thank you for keeping The Kitcheneer in the kitchen!]

I am a G.R.I.T.S.

Whole30 Shrimp and "Grits"-Whole30 friendly southern inspired brunch will have your taste buds singing with protein packed shrimp and cauliflower grits in a creole tomato sauce.|thekitcheneer.com

As in Girl Raised In The South. I was actually born in South Carolina and most of my breakfasts growing up were grits. AKA BEST BREAKFAST EVER. Loaded with butter and oh so good. But that doesn’t exactly fit my healthy lifestyle anymore. So I decided to take my favorite breakfast and bump it up to brunch/dinner status with a bit of Louisiana flare.

I love anything with spice and I believe folks in the south do spices right. And since summer is approaching, I feel like it’s time to embrace everything spicy, fun, and fresh!

Ok? Ok!

And I know some of those on the Whole30 (including me) have problems pulling together a meal that has all of your macros. Like, I will have broccoli and salmon on my plate…but where is my healthy fat? Usually I will stop in the pantry for a spoonful of almond butter and call it a night. But, ideally I want The Kitcheneer to be a place where it’s a one stop shop for you.

You get your healthy carb (cauliflower plus veggies), your protein (shrimp), and your healthy fat (ghee/cooking fat) all in one bowl!

So you see, I am looking out for YOU! 🙂

Let’s take a peek at this amazing bowl of Whole30 Shrimp and “Grits”.

Whole30 Shrimp and "Grits"-Whole30 friendly southern inspired brunch will have your taste buds singing with protein packed shrimp and cauliflower grits in a creole tomato sauce.|thekitcheneer.com

…. Fresh shrimp marinated in lemon juice and spices. This alone elevates the spice level by having it in the marinade THEN adding to the sauce

….. A spicy creole tomato based sauce that has me drooling just thinking about it. It starts with a little oil, garlic, green bell pepper, celery, spices, and a bit of my favorite ZUPA NOMA (which is so so good here).

The Organic Tomato Gazpacho is one of my favorite flavors from ZUPA NOMA. It truly is a superfood soup packed with fresh tang of whole, ripe tomatoes and sweetened with bell pepper and red onion.

And get this: each bottle of ZUPA NOMA contains FOUR servings of whole organic vegetables! How awesome is that!?

Whole30 Shrimp and "Grits"-Whole30 friendly southern inspired brunch will have your taste buds singing with protein packed shrimp and cauliflower grits in a creole tomato sauce.|thekitcheneer.com

…once the shrimp is cooked and the sauce gets thicker and thicker it’s time to make our grits

Cauliflower is riced and softened in a sauce pan with ghee and fresh herbs and garlic.

So have I convinced you that you NEED to make this brunch, lunch, dinner????

DO IT.

This is happening this weekend. Again. On our back patio with a glass of sparkling kombucha. Why? Because we can.

And this was very much inspired by my two earlier posts:

Cauliflower Grits Cups <-Whole30 friendly

Italian Shrimp and Creamy Polenta <- not Whole30 but gluten free

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Steps

1
Done

In a shallow dish, combine lemon juice and spices

2
Done

Toss lemon juice mixture with shrimp. let sit on counter for 20-30 minutes

3
Done

In a large skillet, heat oil on medium high heat

4
Done

Add garlic, onion, celery, and pepper and saute until softened (about 5 minutes)

5
Done

Stir in tomato paste and the tomato gazpacho plus spices

6
Done

Add shrimp and bring sauce to a boil

7
Done

Lower temperature to medium low and finish cooking shrimp (completely pink in color). The sauce should be a little thicker

8
Done

While the sauce is still simmering, make the grits

9
Done

Put cauliflower florets in a food processor and pulse until riced

10
Done

In a small sauce pan, heat ghee on medium heat

11
Done

Add in herbs and cauliflower

12
Done

Stir occasionally until cauliflower has the softness of sticky rice. Remove from heat and stir in salt and pepper.

13
Done

To serve, ladle grits into 3 bowls. Top with shrimp and sauce, Top with fresh basil, tomatoes, and jalapeno.

Amanda

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