Shrimp and Cauliflower “Grits”

 

Tools

• Large pot with cover
• Blender
• Large skillet

Ingredients

For the Shrimp:

• 1 lb large shrimp, peeled/deveined (thawed if frozen)
• 1 T grass-fed butter (or ghee)
• 2 garlic cloves, minced
• 2 t paprika
• 1/2 t onion powder
• 1/2 t dried thyme
• 1/4 t cayenne pepper
• 1/4 t sea salt

For the Cauliflower Grits:

• 1 head of cauliflower, broken into florets
• 1/2 cup almond milk, unsweetened
• 1 T grass-fed butter (or ghee)
• 1 T nutritional yeast
• 1/4 t sea salt

Optional Toppings:

• Green onion, finely chopped
• Lemon wedges
• Hot sauce

Instructions

• Start by placing cauliflower florets in a large pot with 1 cup water. Bring to a low boil and cover. Boil 20 minutes or until cauliflower is fork tender.
• Drain florets and place into a blender with 1/2 cup almond milk, 1 tablespoon butter, nutritional yeast and sea salt. Pulse until smooth.
• To cook shrimp, melt grass-fed butter in a large skillet over medium heat. Stir in shrimp and seasonings and cook 6 minutes, stirring occasionally.
• Pour grits onto serving plate and top with shrimp and sauce mixture. Finish with hot sauce, green onion and a squeeze of lemon.