Description
A flavorful low-carb and keto-friendly version of the classic Southern shrimp and grits, replacing traditional grits with creamy cauliflower puree and featuring perfectly seasoned sautéed shrimp.
Ingredients
Scale
Shrimp
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 tablespoon lemon juice
Cauliflower Grits
- 4 cups cauliflower florets
- 2 tablespoons butter
- 1/4 cup heavy cream
- 1/2 cup shredded sharp cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Garnish (Optional)
- Chopped parsley
- Cooked bacon pieces
Instructions
- Prepare the cauliflower grits: Steam or boil the cauliflower florets for about 8-10 minutes until very tender. Drain well to remove excess water. Transfer the cooked cauliflower to a food processor and add butter, heavy cream, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Blend until the mixture becomes smooth and creamy. Set aside and keep warm.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the shrimp to the skillet along with smoked paprika, cayenne pepper, salt, and pepper. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque.
- Finish the shrimp: Once cooked, add lemon juice to the shrimp and toss to coat evenly. Remove from heat.
- Serve: Plate the creamy cauliflower grits, then top with the sautéed shrimp. Garnish with chopped parsley and cooked bacon pieces if desired. Serve immediately for best flavor and texture.
Notes
- Substitute coconut cream for heavy cream and nutritional yeast for cheese to make the dish dairy-free.
- Adjust the spice level by reducing or increasing the amount of cayenne pepper according to your preference.
