| Shrimp and Cauliflower Grits |
Author: Nicole
Ingredients
Cauliflower Grits
- 1 tablespoon unsalted butter, cut into quarters
- 2 cups riced cauliflower (see Notes)
- ⅓ cup skim milk, unsweetened almond milk or unsweetened oat milk
- Kosher salt and freshly ground black pepper
- 2 tablespoons nonfat Greek yogurt
- ⅓ cup shredded cheddar cheese (low fat is fine)
Shrimp
- ¾ pound uncooked shrimp, peeled and deveined
- 1 teaspoons Cajun seasoning (see Notes)
- 2 teaspoons olive oil
- 1 tablespoon lemon juice
- ¼ cup low-sodium chicken broth
- 3 scallions, thinly sliced
Instructions
- In a 10-inch non-stick frying pan, heat butter over medium heat. Add cauliflower and cook, stirring occasionally, for about 5 minutes. Add milk and cook for an additional 5 minutes. Season with salt and freshly ground pepper.
- Remove cauliflower from heat, and stir in yogurt and cheese until melted.
- Meanwhile, in a medium bowl, toss shrimp with Cajun seasoning. Set aside.
- In a 12-inch non-stick frying pan, heat olive oil over medium heat. Add shrimp in one layer and cook 2 to 3 minutes per side. Add lemon juice and chicken broth, scraping any bits off of the bottom of the pan, and simmer for 1 minute. Remove from heat.
- Divide cauliflower rice between two bowls. Top with shrimp (including any sauce) and scallions.
- Serve immediately.
Notes
* The key to success with this recipe is cooking two pans at once so the shrimp and grits are ready at the same time.
* Riced cauliflower can be found in the produce or freezer section of your grocery store. Or you can prepare it yourself starting with a head of cauliflower and using one of these two techniques – use a box grater with the medium-size holes traditionally used to grate cheese, or a food processor with the grater blade to pulse it into small pieces. With both techniques you’re aiming for little pieces the size of rice. A 2 to 2-1/2 pound head of cauliflower yields about 6 cups of riced cauliflower. You can freeze what you don’t use and cook with it straight from the freezer (no need to defrost).
* If you don’t have Cajun seasoning, you can substitute Old Bay.
* Riced cauliflower can be found in the produce or freezer section of your grocery store. Or you can prepare it yourself starting with a head of cauliflower and using one of these two techniques – use a box grater with the medium-size holes traditionally used to grate cheese, or a food processor with the grater blade to pulse it into small pieces. With both techniques you’re aiming for little pieces the size of rice. A 2 to 2-1/2 pound head of cauliflower yields about 6 cups of riced cauliflower. You can freeze what you don’t use and cook with it straight from the freezer (no need to defrost).
* If you don’t have Cajun seasoning, you can substitute Old Bay.
Recipe by Riegl Palate at https://www.rieglpalate.com/shrimp-and-cauliflower-grits/