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.
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