Creamy Cauliflower Grits and Shrimp
Learn how to make a healthier version of the famous American grits and shrimp using cauliflower and coconut cream, accompanied by deliciously seasoned shrimp.
Ingredients
For the Cauliflower Grits
- 2 Cups Ground Cauliflower
- 1 Cup Coconut Cream
- 1/4 Cup Ghee Or Extra Virgin Olive Oil
- 1 Tsp Lime Zest
- Salt To taste
- Black pepper To Taste
For the Shrimp
- 1 Lb Raw Shrimp Deveined, wild caught
- Salt to taste
- Black Pepper to taste
- 3 Tbsp Olive Oil
- 1/4 Red Onion Sliced
- 1/4 Red Bell Pepper Diced
- 1 Lime The Juice
Instructions
For the Cauliflower Grits
- Start by cooking the cauliflower in a large skillet over medium-high heat with the ghee until it starts to bubble slightly and then add the coconut cream, stirring constantly.
- Add the seasonings, cover and let it boil for about 6 minutes until creamy. These are best when served hot, right after they are done cooking.
For the Shrimp
- Start by heating up the oil in a frying pan over medium heat and adding the seasoned shrimp. Cook for about 8-10 minutes, or until the shrimp looks cooked but still juicy.
- Add the onions and red bell pepper to the pan and cook for another couple minutes (no more than 5).
- Add the lime juice and serve hot over the grits. I like to use larger shrimp when I can find it, but really, any size of high quality shrimp will do.
Nutrition
Serving: 1PersonCalories: 245kcalCarbohydrates: 5gProtein: 9gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 86mgSodium: 346mgPotassium: 252mgFiber: 1gSugar: 1gVitamin A: 112IUVitamin C: 16mgCalcium: 44mgIron: 1mg
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