2 teaspoons Thyme
1 tablespoon onion powder
1 tablespoon garlic powder
1 1/2 teaspoon black pepper
First, in a heavy sauce pan add your chicken stock, milk, & grits to a boil (be careful it will boil over quick!) Cover the sauce pan & reduce heat to simmer, stir occasionally (trust me they will stick!) for about 18-20 minutes. Remove lid and cook uncovered and stir in both cheese. (The Grits for most Shrimp & Grits Recipes are thicker, Keep uncovered and simmering until desired thickness, you can always add a little greek yogurt to help thicken as well) Set aside & keep warm.
Next, sprinkle your Shrimp with the cajun seasoning(I actually put mine in a gallon storage bag, closed & shook until they were all covered). In a deep skillet, heat 2 teaspoons olive oil, add shrimp and cook until they just turn pink (don’t let them cook completely) place them in a bowl and set aside.
Now, in your skillet, on medium heat, heat remaining olive oil, add your onions, red bell peppers & garlic. Cook until they are almost soft, add in almond flour & cook another minute, add the chicken stock & cook until it thickens then add lemon juice. Add the shrimp back to the skillet & stir. Cook another couple of minutes until the shrimp are completely cooked.
What do you think of this classic southern dish? I know I love it! A very special thanks to The Foodie Physician for this recipe.