Cheesy Cauliflower Grits And Shrimp Recipes
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
SHRIMP AND CAULIFLOWER "GRITS"
Cauliflower can be sneaky--especially when it subs for corn in grits. Whether you're not a fan of regular grits or you're looking to add more vegetables to your diet, riced cauliflower simmered in water and finished with butter and Parmesan is an impressive alternative to the real thing.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pulse about half of the cauliflower in a food processor until the florets break down into finer pieces about the size of grains of rice (it's totally fine if they clump; think of this step as cauliflower "rice" gone wrong). Transfer to a medium saucepan, pulse the remaining cauliflower and add that to the pan too. Add the milk, 1 tablespoon of the butter, 1/2 teaspoon salt and several grinds of pepper and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the mixture is soft and smooth and looks like grits, about 10 minutes. Remove from the heat, stir in the Parmesan and adjust the seasoning with more salt and pepper if you'd like. Cover and keep warm.
- Season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne if using and cook, tossing, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat, add the parsley, lemon juice and 1 tablespoon water and stir to coat the shrimp with the sauce. Season with salt and pepper.
- Divide the cauliflower grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
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