Keto Shrimp Creole
Shrimp, Bacon, Cauliflower Rice and a big boost of cajun flavor
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.