Keto Shrimp Creole
Shrimp, Bacon, Cauliflower Rice and a big boost of cajun flavor
bacon, shrimp, red caulifower rice,
Dutch Oven (if using this option)
green bell pepper
large can San Marzano Italian tomatoes
or 2 14-ounce cans diced tomatoes
apple cider vinegar
boxed chicken broth
can use 1 teaspoon dried
Fry bacon in frying pan until crispy. Remove bacon and set aside. Keep bacon grease.
Add diced green bell pepper, diced onion, diced celery to bacon grease. Sauté for 5 to 7 minutes.
Add garlic. Sauté for a minute, stirring into the vegetables.
Add tomatoes, apple cider vinegar, broth, bay leaf, thyme sprigs, creole seasoning, hot sauce, cauliflower rice, salt, pepper.
Cook for 45 minutes. You can put on a very low simmer at this point and cook up to two hours.
Once cauliflower is cooked through and broth is reduced by half, add shrimp, and cook for five minutes. Shrimp should be cooked through, but still tender.
Garnish with chopped parsley.
Since I first wrote the recipe, I made a second batch replacing the diced tomatoes with a large can of San Marzano Tomatoes, and we actually liked it better. However, both ways work well.