Looking for a healthy, carb-free meal that tastes great this summer? Try this spicy shrimp and cauliflower grits! If spice isn’t your thing, you can always refrain from some of the seasoning – but we say go for it!
- 1 head of cauliflower
- 2 Tbsp grass fed butter
- 1 clove garlic
- 4 Tbsp heavy cream
- a couple of pinches of salt and pepper
- 1.5 Tbsp garlic olive oil per 5 shrimp (Trader Joe’s is awesome)
- Garlic jalapeño seasoning – to taste
- Sriracha seasoning – to taste (we like things spicy!)
- Jumbo shrimp (already peeled with tails on) – 5 per person
Direction for GRITS*:
Cut up the entire head of cauliflower and steam. Once steamed, put it in the blender or food processor with butter, garlic, heavy cream and a pinch of salt and pepper. Pulse or blend to the consistency of grits. Add this to a pot to warm on the stove.
*Makes about 4-5 servings depending on size of cauliflower head
Direction for SHRIMP:
Cook shrimp in oil, garlic jalapeño seasoning and Sriracha spices until the shrimp turn white in color.
Putting it all together:
Place about a cup of your cauliflower grits into a bowl. Top with your cooked shrimp and drizzle oil from shrimp pan over the shrimp and grits. Sprinkle the top with parsley.
It takes about 15 mins to put together and it’s perfection – you won’t even miss the real grits!
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