Keto Cajun Shrimp Peppers & Grits. This recipe originally came from Tillies Restaurant in Short Hills, NJ and sadly, it is now permanently closed. If you are interested in watching the video of how this is made you can see it here. I don’t really even have much to say about this recipe except that it is beyond good and I will let the dish speak for itself.
Of course I did need to change the grits to Cauliflower Grits but otherwise keto Cajun shrimp peppers & grits is as close to the original as possible. Now I’m supposing here, and if you can’t get shishito or padron peppers, then jalapeno peppers would work. I do have access to shishitos and it is what I used but please don’t not make this because you can’t find the right peppers. The biggest difference is that shishitos and padrons are just not quite as spicy as jalapenos.
You will need to used cauliflower grits here and they couldn’t be much easier to make. I do several heads at a time, portion them into ½ cup servings, freeze them and that way I can have them ready when I want them. One head of cauliflower will make fours servings for the recipe.
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- 1-1¼ Lbs Peeled Shrimp
- 2-3 T Favorite Cajun Spices
- 12 Fresh Shishito Or Padron Peppers Sliced ¼”
- 1 Medium Shallot Or Half A Small Onion
- 12 Whole Roasted Garlic Cloves
- 6 T Butter
- ¼ C Brandy
- 2 T Cooking Sherry
- 2 t Worcestershire Sauce
- Green Onion (Garnish)
- 2 Cups Cauliflower Grits-Best (Or 2 Cups Mashed Cauliflower)
- 1½ t Dried Thyme
- ½ t Salt
- ⅓ C Heavy Cream
- 4 T Butter
- Generously sprinkle Cajun spices all over peeled shrimp.
- In hot pan melt 2 T butter to brown, and quickly sear seasoned shrimp. Set aside.
- Add 2 T butter to pan, letting it begin to brown then add peppers & thinly sliced onions and sauté to translucency.
- Add brandy, sherry, & Worcestershire sauce to deglaze pan.
- Add back shrimp to heat while also adding last 2 T butter to thicken sauce.
- Put all ingredients except butter into a medium saucepan, mix and cook heat. Add and mix in butter 1 T at a time.
- Put grits into a serving bowl, top with shrimp, and garnish with green onions.
- 4 Servings
- 393 Calories, 9.4g Protein, 35.5g Fat, 8.8g Carbs, 2.2g Fiber, 6.6g Net Carbs
- Nutritionals include grits.
- Many of the carbs come from the garlic cloves (about 1 per clove) so if you want fewer carbs use fewer garlic cloves.
- You are not going to get much garlic flavor until…you bite into one of those roasted cloves and then…it will dissolve...explode in your mouth and...wow, what a treat.