Lowcountry Garlic-Herb Shrimp and Cauliflower "Grits"
BREAKFAST
This is a rich, grounding breakfast that honors the coastal Gullah Geechee tradition of morning shrimp and hominy, rebuilt for the brutal exhaustion of the elimination phase. When fatigue hits hard in week three, the thought of standing over a stove for an hour is insulting. This dish delivers the deep, smoky comfort of the Southern classic but leans on strategic, unapologetic shortcuts—pre-riced cauliflower and pre-peeled shrimp—to get from fridge to table in ten minutes flat. It builds intense flavor without nightshades or seed spices, relying instead on compliant bacon fat, a heavy hand of garlic, and the waking slap of fresh lemon.
Ingredients
- AIP-compliant bacon4 slice
- raw wild-caught shrimp1 lb
- scallion1 large
- garlic3 clove
- frozen riced cauliflower12 oz
- full-fat coconut milk1/3 cup
- chicken or fish bone broth1/4 cup
- fresh parsley1 tbsp
- fresh lemon juice1 tbsp
- sea saltto taste
Method
- 01
Render the bacon.
Place a large cast-iron or heavy-bottomed skillet over medium heat, cooking the chopped bacon until brown and crispy, about 5 to 7 minutes, then remove it to a paper towel-lined plate using a slotted spoon, leaving the rendered fat in the pan.
- 02
Simmer the "grits".
While the bacon cooks, combine the frozen riced cauliflower, coconut milk, bone broth, and a generous pinch of sea salt in a medium saucepan over medium-high heat, cover, and cook for 5 to 6 minutes until the cauliflower is completely tender.
- 03
Sauté the aromatics and shrimp.
Return the bacon-fat skillet to medium heat, add the white parts of the scallions and the minced garlic for 30 seconds until fragrant, then drop in the shrimp in a single layer and cook for about 3 to 4 minutes total, flipping once, just until tightly curled and opaque pink throughout.
- 04
Finish the sauce.
Remove the skillet from the heat and stir in the fresh lemon juice and chopped parsley, tossing the shrimp so they are coated in the bright, acidic pan juices.
- 05
Blend the grits.
Remove the cauliflower from the heat and use an immersion blender to pulse the mixture four or five times until creamy and thick, retaining just enough granular texture to mimic the toothsome bite of ground corn.
- 06
Assemble and serve.
Divide the hot cauliflower grits between two shallow bowls and top generously with the garlic-herb shrimp, all the pan juices, the crispy bacon bits, and the reserved scallion greens.
Notes
Why this swap?
Traditional shrimp and grits rely heavily on corn, dairy, and nightshades (bell peppers, cayenne, paprika). Because the elimination phase removes these to calm intestinal inflammation, we use riced cauliflower blended with coconut milk and bone broth to recreate the rich, starchy matrix of grits, replacing the heat of nightshade spices with the sharp bite of fresh lemon and robust alliums.
Hidden-ingredient label check: Bacon.
Commercial bacon is a notorious hiding place for AIP elimination triggers, frequently containing added sugar, nitrates, and nightshade-derived curing agents like paprika. You must source specifically AIP-compliant bacon—Pederson’s Natural Farms is the standard.
Hidden-ingredient label check: Broth.
Ensure your store-bought bone broth does not list generic 'spices' on the label, which almost always implies black pepper or nightshades.
From AIP 10 Minute Meals.