Lets face it, if you live in the south you’ve probably had shrimp and grits at some point in your life. If you’re like me though you’ve had them more than once and it’s one of your favorite meals…ever. I absolutely adore shrimp and grits and each time I see them on a menu I have to try them. Reigning champ so far = my kitchen.
Yes, I’m bragging a little. These aren’t your normal grits though. In the effort of eating Paleo I came up with a recipe using cauliflower that will knock your socks off. This shrimp and cauliflower “grits” recipe will have you loving this southern dish if you hadn’t before.
The cauliflower resembles the creamy but grainy grits so much. There’s no steaming and squeezing the water out either. They literally take 5 minutes to come together. Paired with the delicate shrimp and hearty mushrooms and bacon it’s delicious.
A drizzle of lemon juice over the top after its plated and ready to go brings out the flavor of the shrimp and cuts through the heartiness of the mushrooms and bacon to lighten everything up a bit a meld everything together. A sprinkle of fresh herbs and you’ve just made a sophisticated dinner at home in less than 30 minutes.
One suggestion regarding the shrimp. I usually use the large wild white American variety but I’ve used others in the past. Try and stay with a white shrimp. They’re more delicate and sweet whereas brown shrimp that a lot of stores sell tend to be meaty and strong flavored. It’s totally up to you though, use whichever you normally enjoy the most.
Shrimp and Cauliflower "Grits"
- 1 large head cauliflower
- 1 tablespoon butter or ghee
- 1/4 cup coconut milk
- 1lb large shrimp, shell removed (tail left on if wanted)
- 8oz button mushrooms, sliced
- 4 slices bacon
- 2 cloves garlic, minced
- Pinch red pepper flakes
- 1/2 cup beef broth
- Salt and pepper, to taste
- Fresh parsley and chives, minced