Trying to cut down on the carbs, but still enjoy some of your favorite dishes? This twist on the classic shrimp and grits is sure to satisfy the country guy or gal in your soul!
Total Time: 12 Minutes (Prep - 2 Minutes / Cook - 10 Minutes)
Servings: 2
Ingredients
1 lb large shrimp, peeled and de-veined
2-3 tablespoons Cajun seasoning
Salt and black pepper
2 tablespoons butter
1 12oz bag frozen cauliflower
1 large clove garlic, chopped
2 tablespoons butter
Instructions
Fill a medium saucepan with a couple of inches of water and bring to a boil. Place the frozen cauliflower in a steamer basket and top with 1 large clove garlic, chopped. Cover and steam until tender.
Once tender, place the steamed cauliflower and garlic in the bowl of a food processor and add butter. Blitz/pulse until almost the desired texture. Add salt and a little bit of the steaming water, if desired, and process again until the desired texture.
Pat shrimp dry and sprinkle with Cajun seasoning. Heat 2 tablespoons butter in a large skillet over medium-high heat.
Once the skillet is very hot, add the shrimp and cook for 1-2 minutes or until the bottom side begin turning pink. Flip the shrimp and cook until the other side begins to turn pink. When shrimp are no longer translucent down the middle, remove from the skillet.
Spoon the cauliflower "grits" into serving bowls and top with half the shrimp. Pour the butter and Cajun seasoning sauce from the saucepan over the bowels. Top with chopped chives or green onions, if desired.
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