One GRITS Journey To Convert Beloved Southern Recipes to Paleo Approved, and Darn GOOD too!

This is my story of how I am striving to change my family's life, nutritionally, for the better. Here in the deep South Paleo is a foreign word. No one has heard of it, and gluten free is really almost as unheard of...
After reading Gary Taubes enlightning GOOD CALORIES, BAD CALORIES I was determine to change! Armed with my own two hands, the internet (thank God for AMAZON.com), and all those wonderful blogs and podcasts available now, I am beginning my journey.
Please feel free to join me as I try to adapt all of our Southern Favorites into Paleo Appropriate Scrumptiousness!!! (and all Gluten Free) I will try to post all of the good ones, and may even blog about some failures along the way.

15 April 2011

It doesn't get better than Shrimp and Grits, does it???

 Can you say YUMM???? This is what I made with my take home goodies from the ALL LOCAL FARMERS MARKET..
Fresh Local SC Large SHRIMP, and local stone ground grits, and local CAW CAW bacon....YUMM, I just had to say it again, I just LOVE shrimp and grits ya'll!!!!
This one comes with a warning-- This is a CHEAT meal! (but gluten free all the same!!!!- not low carb and high fat is not a great every day combination--but its too good to NEVER have-- I made sure it was atleast gluten free!!!!!!!!!!!!!!!
This is fast and easy.  I do not have an exact recipe, but here is what I did... You can alter however to serve as many or little people as you wish.
Here is my method:
I poached the shrimp in a white wine and chicken stock with some Old Bay seasoning tossed in.
I cooked my grits in half water/ half heavy cream. When it was 5 min to done I added a BIG pat of butter.
I sauteed some vidalia onions and then added a couple of tablespoons of all purpose gluten free flour, stirred till cooked ( 45sec) and then added heavy cream slowly while stirring. When it is all taken up now add a little bit of Whole Milk at a time until you get to the consistency of gravy that you want.
Now you are ready to plate up!!!
Serve with a ladle of grits, top with shrimp and crumbled bacon and some gravy!!!!
  • you could add some crushed tomato to your gravy for another very southern rendition of shrimp and grits!!! (I tend to use some crushed tomatoes that have been added to some sauteed onions and celery, cooked)

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