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5 from 2 votes

Keto Shrimp Creole

Shrimp, Bacon, Cauliflower Rice and a big boost of cajun flavor
Prep Time15 mins
Cook Time1 hr 7 mins
Course: Entree
Cuisine: American
Keyword: bacon, shrimp, red caulifower rice,
Servings: 6

Equipment

  • Dutch Oven (if using this option)

Ingredients

  • 6 slices bacon
  • 1 cup onion diced
  • 1 green bell pepper diced
  • 3 stalks celery, diced
  • 2 cloves garlic diced
  • 1 28 ounce large can San Marzano Italian tomatoes or 2 14-ounce cans diced tomatoes
  • 2 tablespoons creole spice
  • 1 bay leaf
  • 2 tablespoons apple cider vinegar
  • 2 cups boxed chicken broth
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 sprigs thyme can use 1 teaspoon dried
  • 3 cups cauliflower rice
  • 1 pound shrimp peeled, deveined
  • 2 tablespoons parsley chopped
  • 1 tablespoon hot sauce optional

Instructions

  • 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.

Notes

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.