- 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. - 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. - 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.
sharon
(sharon)
#1