Cauliflower Grits with Shrimp
These cauliflower grits with shrimp are a healthy, low-carb comfort food that combines creamy cauliflower grits with spicy blackened shrimp for a flavorful, satisfying dinner.
Ingredients
- 1 medium-large head cauliflower about 2 pounds, trimmed and cut into small florets
- 1 cup unsweetened almond milk
- 2 tablespoons butter divided
- 1/2 teaspoon sea salt plus more to taste
- Fresh ground black pepper to taste
- 1/3 cup grated Parmesan plus more for serving
- 1 pound peeled and deveined tail-on medium shrimp
- 1 tablespoon blackened seasoning (or Cajun seasoning)
- 2 tablespoons chopped fresh parsley
Instructions
- Add the cauliflower florets to a food processor and pulse until the pieces are as small as traditional grits. Work in two batches if needed.
- Heat 1 tablespoon of butter in a medium saucepan over medium heat.
- Transfer all of the cauliflower to the saucepan, add almond milk, remaining butter, 1/2 teaspoon sea salt, and a few grinds of black pepper.
- Simmer over medium-high heat, stirring frequently, until the mixture thickens and resembles creamy grits (about 10 minutes).
- Remove from heat and stir in the Parmesan cheese. Taste and adjust seasoning with more salt and pepper if needed. Cover to keep warm.
- In a large skillet, melt the remaining butter over medium-high heat. Add the shrimp and sprinkle with blackened seasoning, tossing to coat.
- Cook the shrimp until they're pink and cooked through, about 4-5 minutes. Add parsley, a squeeze of fresh lemon juice, and 1 tablespoon of water to deglaze the pan.
- Divide the cauliflower grits into shallow bowls. Top with blackened shrimp and garnish with fresh parsley.
- Serve immediately and enjoy!