• Using kitchen shears, cut the bacon into bite sized pieces and add to a cold cast iron skillet

  Turn the heat to medium and cook until bacon is crispy and fat is rendered

  Remove the cooked bacon with a slotted spoon and set aside

  Discard all but about 1 Tbls of the bacon fat in the pan
• Keeping heat on medium, add the onion and bell pepper to the skillet with the bacon fat and saute for 3 minutes, stirring occasionally

  Add the garlic and 1/2 Tbls of the creole seasoning to the pan and saute another 2 minutes

  Remove the veggie mixture and set aside
• Add more bacon fat or oil to the pan if needed and turn to medium/high heat

  Add in the shrimp and remaining creole seasoning - cook for about 4-5 minutes while stirring occasionally

  Shrimp should be just pink and slightly curled

  Stir in the veggie mixture and bacon with the shrimp and remove from heat (you don't want to overcook the shrimp)

Cauliflower Grits

• Cook the cauliflower rice per the package instructions and add to food processor

  Add in the ghee, salt, pepper, nutritional yeast and garlic powder

  Start by adding in 1/2 cup of the Nutpods or coconut milk and pulse to combine

  Add in more of the Nutpods as needed until desired textured is reached - I like mine more on the creamy side

  Add more salt and pepper to taste if needed
• Serve the creole shrimp over the grits and top with fresh parsley