Shrimp And Cauliflower Grits Recipes
HEALTHY SHRIMP AND "GRITS" (WHOLE30, KETO, PALEO)
Spicy, tender shrimp in a rich, simple sauce over garlicky, creamy cauliflower "grits." What could be better? Whole30, keto, low carb, paleo.
Provided by Cheryl Malik
Categories Main Course
Time 12m
Number Of Ingredients 8
Steps:
- Fill a medium saucepan with a couple of inches of water and bring to a boil. Place the frozen cauliflower in a steamer basket and top with 1 large clove garlic, chopped. Cover and steam until tender.
- When tender, place the steamed cauliflower and garlic in the bowl of a food processor and add ghee or butter. Do not get rid of the steaming water! Blitz until almost the desired texture. Add salt and a bit of the steaming water, if desired, and process again until the desired consistency.
- Meanwhile, make your shrimp. Pat dry and sprinkle very liberally with Cajun seasoning. You want the shrimp to be almost entirely coated, so don't skimp out here! We probably use about 2-3 tablespoons of seasoning. If your Cajun seasoning does not include salt, salt the shrimp now as well.
- Heat 2 tablespoons ghee or butter in a large skillet, preferably cast-iron, over medium-high heat. Once the skillet is very hot, add the shrimp and cook for a minute or two, or until the bottom side begins turning pink. Flip the shrimp and cook until the bottom side is turning pink. When the shrimp are no longer translucent down the middle, where they've been deveined, remove from the skillet immediately.
- Spoon the cauliflower "grits" into serving bowls and top with half of the shrimp. Pour the ghee and Cajun seasoning "sauce" from the cast-iron skillet over serving bowls. Serve immediately.
Nutrition Facts : Calories 554 kcal, Carbohydrate 13 g, Protein 51 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 648 mg, Sodium 1819 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving, UnsaturatedFat 12 g
CHEESY CAULIFLOWER GRITS AND SHRIMP
Cheesy Cauliflower Grits and Spicy Shrimp are a low-carb, keto-friendly makeover of this Southern comfort dish that's ready in 30 minutes.
Provided by Marjory Pilley
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Heat 1 Tablespoon of oil in a large skillet over medium-high heat.
- Add onions and garlic and saute to soften onions, about 3 minutes.
- Add cauliflower rice to skillet and stir to combine.
- Cover and cook, untouched for about 5 minutes.
- Remove the lid, stir, and sprinkle shredded cheese over the cooked cauliflower rice. Stir to blend in the cheese.
- Move cauliflower grits to serving dish. Salt and pepper to taste.
- Add shrimp, 2 Tablespoons of olive oil and Cajun spice to the skillet and thoroughly combine.
- Arrange shrimp in a single layer and cook over medium-high heat for 3 minutes. Stir and cook for about 3-4 minutes more or until shrimp is pink and cooked through.
- Spoon shrimp over cauliflower grits and top with optional garnishes.
Nutrition Facts : Calories 375 kcal, Carbohydrate 12 g, Protein 34 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 315 mg, Sodium 1107 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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- Start off by grating the cauliflower on the largest setting of a box grater or by using the grater attachment of the food processor. The texture is much better than buying pre-made riced cauliflower from the store. Preheat a wide pot or pan with high sides over medium heat with 2 tablespoons of oil. Add the onions, ½ teaspoon salt, a couple cracks of pepper, and cook for 8 minutes. Add the garlic and cook another 3-4 minutes until the onions are soft. Add the riced cauliflower along with ½ teaspoon of salt, a few cracks of pepper, and mx well. Cook for 8-10 minutes so some of the moisture from the cauliflower can cook off.
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