This is a super yummy take on a southern comfort recipe. The cheesy flavor of the grits won’t make you miss using real rice either. See the note below on how to make your own cauliflower rice at home!
Shrimp and Cheesy Cauliflower Grits
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
- For Grits
4 cups riced cauliflower
½ cup low-sodium chicken
broth
½ cup low-fat milk (1-2%
2 tsp. butter
¼ tsp. salt
¼ tsp. ground black pepper
½ cup shredded cheddar cheese
1 Tbsp. cornstarch
- For Shrimp
4 slices nitrate-free bacon
2 tsp. butter
1 lb. raw medium shrimp, peeled, deveined
2 tsp. Cajun Rub – we used Flavor God
1 dash salt
¼ cup sliced green onions
1-2 TB nutritional yeast
Directions
- In a large pot combine cauliflower, broth, milk, butter, salt, and pepper.
- Bring to a simmer and cook, stirring frequently, for 5 minutes.
- In a small bowl, toss cheese in cornstarch to coat; stir cheese into cauliflower mixture, add nutritional yeast, then simmer, stirring constantly, 1 minute, until cheese is melted. Remove from heat; set aside.
- Cook bacon in a large skillet until crisp then set aside on paper towels. When cool, crumble into small pieces.
- In the same skillet, melt butter. Add shrimp, cajun rub, and salt; sauté until shrimp are pink and cooked through, 3 to 5 minutes. Remove from heat; add green onions and bacon, and stir to combine.
- Divide cauliflower grits evenly among 4 plates (about ¾ cup per plate). Top with approximately 8 shrimp per plate.
- Serve immediately, or store refrigerated in an airtight container for up to 2 days
Notes
- I make my own cauliflower rice to be more cost effective. Simply wash and chop the cauliflower into medium sized pieces. Add the cauliflower to a food processor and pulse until rice sized. Cook it up for a rice alternative or freeze it to add to smoothies or use later.
