These Moroccan Shrimp and Grits are to die for! I created these at Christmas for my son who requested cheesy shrimp and grits. I almost caved and made traditional ones for him, but my culinary gut kept telling me I could Natalify them and make them so much better. Guess what? I succeeded! My family raved about them and have requested them since. So, that means I must write it down so I don’t forget how to make these spicy Morrocan Shrimp and Grits.
Morrocan Shrimp and “Grits”
4-5 pieces Uncured Pancetta or Bacon
12 oz frozen cauliflower
12 oz Shrimp or scallop (wild caught, I use frozen and thaw)
2 tbls chicken broth
4 small cloves garlic
3/4 cup full fat coconut milk
1 tbls ghee
1/3 cup Kite Hill cheese (made from nuts)
1 tsp lemon juice
little shake garlic & onion granules
Green onions sliced to top
4 tbls freshly grated parmesan (optional, I do eat good quality parm)
Shrimp Seasoning Ingredients
1 tbls sweet paprika
1 tsp black pepper
1 tsp garlic granules
1 tsp onion granules
1 tsp dried Mediterranean spice (its like an Italian mix if you have that hanging around)
1/2 tsp Himalayan salt
1/4 tsp cayenne
Mix your seasoning and coat the shrimp to marinate in a bowl while you cook the bacon in a skillet. Once bacon is cooked, remove and set aside. reserve the fat in the pan.
In a saucepan add 1 tbls ghee and chopped garlic, saute a few. Then add the cauli and heat through, stirring often. Then add the broth, milk, lemon juice, and seasonings. Simmer and stir occasionally for 15 mins. Last add the cheese and give a good stir, taste test and any adjustments needed.
Then add the shrimp to the bacon fat (or ghee) in the skillet and cook for 2-3 minutes over medium heat.
Grab your bowls, scoop the cauliflower grits in first, top with shrimp, bacon and green onions.