prep time: 5 minutes (not including time to make grits)

cook time: 15 minutes

yield: 4 servings

INGREDIENTS 

• 3 strips bacon
• 2 tablespoons ghee or unsalted butter
• 1 green bell pepper, chopped
• ½ cup diced onions
• 1 clove garlic, smashed to a paste or minced
• 1 pound large shrimp (about 30), peeled and deveined
• 2 teaspoons fine sea salt
• ½ teaspoon ground black pepper
• ½ cup chicken bone broth, homemade (here) or store-bought
• Double batch Keto Grits (here), for serving

INSTRUCTIONS

1. Fry the bacon in a cast-iron skillet over medium-high heat until crisp, about 4 minutes. Remove from the skillet and set aside. Leave the drippings in the pan.
2. Add the ghee to the skillet with the bacon drippings and reduce the heat to medium. Add the bell pepper and onions and sauté for 5 minutes or until the onions are soft. Add the garlic and cook for another minute.
3. Season the shrimp with the salt and pepper. Add the shrimp to the skillet, increase the heat to medium-high, and sauté, stirring constantly, for about 4 minutes, until the shrimp are no longer translucent. Using a slotted spoon, remove the shrimp to a warm plate and set aside.
4. Add the broth to the skillet, still over medium-high heat, and whisk the bottom of the skillet to deglaze. Boil the broth until it is thickened to your liking, then remove the skillet from the heat, add the shrimp to the sauce, and stir to coat. Serve the shrimp over keto grits, with the bacon crumbled on top.
5. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a lightly greased skillet over medium heat until warmed through.