“Cajun Brunch Shrimp & Grits: A Paleo-Friendly, Mouthwatering Indulgence!”

Allergens

Shellfish (shrimp)

Ingredients

• 8 oz large shrimp, peeled and deveined 2 cups cauliflower rice 1 cup chicken broth or bone broth 4 oz Andouille sausage, sliced 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and black pepper, to taste 2 tablespoons olive oil Fresh parsley, for garnish

Instructions

1. In a large skillet, heat olive oil over medium heat. Add Andouille sausage and cook until browned, about 3 4 minutes. Remove from skillet and set aside.
2. To the same skillet, add shrimp, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for 3 4 minutes or until shrimp turns pink. Remove from skillet and set aside with sausage.
3. In a separate saucepan, combine cauliflower rice, chicken broth, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 5 7 minutes, or until cauliflower is tender.
4. Combine shrimp, sausage, and cauliflower grits in skillet and toss gently to combine. Season with additional salt and pepper, if needed.

Chef’s Insight

For added flavor, try using homemade bone broth instead of store-bought chicken broth.

Notes

Be sure to fully cook the shrimp and sausage before consuming.