About a year ago now, my Dad threw a wonderful CD release party for my band in his guitar shop. Him and his fiancé made several dozen racks of Pork Ribs on their Traeger Grill…they were all that people talked about at the party, except, of course, the music:) and the Chile Cheddar Grits! Being from Montana, that was actually the first time I had grits. I know. I know. I really regret that now because they were AMAZING!


Fast forward to a few weekends ago…my good friends came to listen to the band play at an intimate little restaurant in Paradise Valley.  In-between sets, we were catching up, and they asked about those darn grits! It reminded me that I wanted to try making a CORN-FREE version. with a base of cauliflower and delicata squash.

So this week, it was my mission to make ashrimpngrits3

Paleo-Approved, Shrimp n’ Grits

and…I got to use my farmer’s market goodies(bozemano cheese and delicata)





Pictured is my new favorite cheese, Bozemano Mountain Cheese, a superb goat cheese from Amaltheia Organic Dairy.

Do try your locally produced cheeses…you might be surprised what amazing products come from your neighborhood!


Chile Cheddar “Grits”
Recipe type: Side DIsh
Cuisine: Paleo, Primal, Low Carb
Serves: 4-6
Prep time:
Cook time:
Total time:

  • 1 TBS pastured butter, or bacon grease
  • 1 yellow onion, peeled and chopped
  • 1 small delicata squash, peeled, seeded and cut into ½ inch pieces
  • 1 small cauliflower, cut into small florets
  • 1 whole head of roasted garlic
  • 1¾ cups chicken broth
  • ½ cup coconut milk(optional, you could replace this with more chicken stock)
  • 1 small can diced green chilies
  • ½ cup feta or other creamy goat cheese
  • ½ cup sharp cheddar cheese
  • salt and pepper to taste

  1. Heat the butter or grease in a large pan.
  2. Add the onion, and cook until translucent.
  3. Add the delicata squash, and the cauliflower. Cook until tender, about 10 minutes.
  4. Transfer the delicata and cauliflower mixture to a food processor, add the roasted garlic, chicken broth and coconut milk to the food processor and process until very smooth.
  5. Return mixture to the pan, Add green chiles, cheese, and stir until the cheese is melted. Add more liquid as needed, and season with salt and pepper to taste


Shrimp, Chorizo, and Spanish Paprika Saute

Recipe type: 30 Minute Meals
Cook time:
Total time:

  • 1 Tbs pastured butter, ghee, or bacon grease
  • 1 large onion, diced
  • 1 clove garlic, minced
  • ½ lb chorizo sausage
  • 1 TBS Spanish paprika
  • 1 lb raw shrimp
  • salt and pepper to taste

  1. Heat the oil in a large skillet on medium high heat.
  2. Add onion, and cook until translucent.
  3. Add garlic, chorizo and paprika to the pan, and saute, breaking up the chorizo and cooking until it is cooked through.
  4. Add the shrimp, and cook until they curl and turn pink on both sides, 4-5 minutes
  5. Season with salt and pepper to taste

One Thought on “Shrimp, Chorizo n’ Chile Cheddar “Grits”

  1. This looks fantastic! What a creative way to do shrimp and grits…sounds totally delicious!

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