Heat the oil in a skillet on medium high heat and once hot add in the shrimp and sear for 2 minutes per side until pink. Once the shrimp are cooked set them aside on a plate
Add the ghee to the pan and once melted, add in the arrowroot powder and stir it with a spoon to ensure there are no clumps. Once a thick paste forms add in the diced green bell pepper, onion, celery, garlic, salt and pepper and sauté for 4 minutes until they begin to soften.
Next add in the chopped tomatoes, Cajun seasoning and chicken stock. Leave it to simmer for 10 minutes until the sauce has reduced to a thick consistency.
Add the shrimp back to the pan and leave them to cook for 2-3 minutes until they have heated through. Serve the touffee on cauliflower rice and garnish with fresh chopped parsley.
* skip the arrowroot powder if you are on the Specific Carbohydrate Diet and reduce the sauce for 5 minutes longer in step 3. If you are not Paleo/Whole30 you can use cornstarch instead