Heart Attack Cauliflower Grits Recipes

SHRIMP AND CAULIFLOWER "GRITS"

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.

HEART ATTACK CAULIFLOWER GRITS

Steps:

• Simmer the cauliflower in water with the milk added in (it will keep the cauliflower from turning color). When very tender, drain well.
• With a hand masher, smash the cauliflower while mixing in the cream cheese, butter, and cheeses to the cauliflower. Salt and pepper to taste.

HEART ATTACK FRIED CHICKEN

Steps:

• cut up the chicken into medium sized pieces so it will cook faster.
• mix the eggs and water together in a small bowl and put the bread crumbe onto a paper plate.
• heat up the a frying pan with about 2 tb of the butter
• dip the chicken into the egg and water mixture and then into the bread crumbs
• fry in the pan intill schicken is crispy (add more butter as needed) (You can also bake the chicken just put the chicken in a relly roll pan and put slabs of butter around, under, and on top of chicken).