“Mouthwatering Cajun Brunch Shrimp & Grits: A Paleo-Friendly Feast”

Allergens

Shellfish (shrimp)

Ingredients

• 12 ounces large shrimp, peeled and deveined
• 1/4 cup olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 1 1/4 cups almond flour
• 1 3/4 cups unsweetened almond milk
• 2 tablespoons grass
• fed butter or ghee
• 1/2 teaspoon sea salt
• Fresh parsley, for garnish

Instructions

1. Combine shrimp and spices in a bowl mix well to coat the shrimp evenly.
2. Heat olive oil in a skillet over medium heat add seasoned shrimp and cook until pink and cooked through, about 3 4 minutes per side. Remove from skillet and set aside.
3. In another saucepan, whisk together almond flour and almond milk cook over low heat, stirring constantly, until thickened. Stir in butter or ghee and salt continue to cook until the mixture is creamy.
4. To serve, place a generous scoop of grits on each plate, top with cooked shrimp, and garnish with fresh parsley.

Chef’s Insight

To enhance the Cajun flavors, consider adding a drizzle of hot sauce or a sprinkle of Cajun seasoning on top.

Notes

For a spicier dish, increase the cayenne pepper and smoked paprika.