Healthier Shrimp 'n "Grits"

July 15, 2020

One of my favorite meals from my Whole30 journey almost two years ago was this recipe for Shrimp and Cauliflower grits in the Whole30 Fast & Easy book
I've tweaked the recipe a bit so you don't have a raw garlic bomb lingering in your mouth hours after eating like I did (the people I saw afterwards did not appreciate my stanky breath). Riced cauliflower makes for a delicious and healthier substitute than regular grits. And the recipe below isn't quite Whole30 approved anymore but that can be easily fixed by using ghee and unsweetened almond milk.  

Shrimp with Cauliflower Grits adapted from Whole30 Fast & Easy, serves 4
2 slices of bacon
2 garlic cloves, minced
2 bags (12 oz each) frozen riced cauliflower 
4 tbs butter or ghee
1/2 tsp salt
1/2 tsp black pepper
1/2 cup milk (or non-dairy milk of choice)

1 tbs butter
1.5 lbs peeled and deveined shrimp
2 garlic cloves, minced
2 scallions, chopped
2 tbs lemon juice
1. Over medium heat, cook bacon in a large skillet until crisp. Remove bacon from pan onto a paper towel-lined plate. Keep one tablespoon of bacon fat in the pan and sauté garlic until fragrant, about one minute, then remove from pan. 
2. Place frozen cauliflower into a microwave-safe bowl and cover. Microwave on high for 5-6 minutes. Then remove from microwave and add cooked garlic, butter, salt, black pepper and milk. Using an immersion blender, blend until mostly smooth. 
3. Add butter to the same pan that cooked the bacon over medium heat. Then add shrimp and cook for 1-2 minutes. Add in garlic and scallions. Continue cooking until shrimp is opaque, 2-3 more minutes. Add in lemon juice. 
4. Add the cooked shrimp to over the cauliflower grits and top with crumbled bacon. 
5. Enjoy!

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