Instructions

1. Start by ricing your cauliflower (remove greens and shred with a cheese grater or food processor), and mincing your garlic.
2. Heat coconut oil in a medium-sized pot. Add in garlic & cauliflower, coconut aminos, marjoram, 1 tsp black pepper and bay leaves.
3. Stir constantly for 2 minutes. Pour in broth. Stir well and cover. Bring to a boil, then lower heat to medium & cover. Let it simmer until the liquid is reduced by half.
4. In the meantime, cook bacon in a large skillet, I like mine crispy, I cook it in cast iron, on medium high about 2 minutes each side. Remove bacon from skillet and lower heat to medium.
5. Slice onion in ¼ inch slices and add into skillet.
6. Lower heat again, to medium-low. Stir the onions occasionally. After about 8 minutes, they should be tender and sweet. Bring heat back up to medium-high and throw in shrimp with the spice mix.
7. Stir frequently until the shrimp are pink and coiled. Remove from heat. Chop bacon into small pieces.
8. You can also use parsley, cilantro or chives to garnish. Serve cauli-grits in a bowl, top with a heaping portion of onion & shrimp. Lemon or lime on the side. Sprinkle with bacon & herbs. Enjoy!