About
Yum, shrimp and grits are a classic cajun dish! You can enjoy this recipe for a savory breakfast or a hot and steamy lunch. The “grits” are made from – you guessed it – cauliflower, and they’re topped with perfectly seasoned jumbo shrimp. This dish is meaty, a little fatty, and just a tad spicy!
Ingredients
- 6 ounce cauliflower, raw
- ½ tablespoon butter, salted
- 0.12 teaspoon salt
- ¼ teaspoon black pepper, ground
- ¼ teaspoon onion powder
- ⅛ cup, shredded parmesan cheese
- 6 large raw shrimp
- 0.12 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 0.12 teaspoon cayenne
- ¼ teaspoon garlic powder
- ½ tablespoon butter
- 1 teaspoon, chopped parsley
Instructions
- Chop and boil the cauliflower in a large pot of water until it is al dente. This can take up to 10 minutes.
- Transfer the hot cauliflower to a food processor and discard the water. Blend the cauliflower with the first amount of salt and pepper, first amount of butter, onion powder, and parmesan cheese. Use the pulse button to avoid over blending the cauliflower into mush.
- Transfer the blended “grits” to your serving dish. Set it aside momentarily. Next, de-vein and remove the tails of your shrimp. Then, combine the shrimp with all the remaining seasonings except the parsley in a bowl.
- Heat a small skillet on medium-high heat and melt the final amount of butter. Then, toss in the shrimp with any spices leftover in the bowl.
- Cook the shrimp for 2-3 minutes per side, or until the shrimp are done to your liking.
- Serving the shrimp over the grits. Garnish with chopped parsley, and enjoy!
Nutrition Facts
- Servings: 1
- Calories: 241.3kcal/1009.5kJ (per serving)
- Fat: 16.3g (per serving)
- Carbs: 11.9g (per serving)
- Protein: 14.7g (per serving)
