SHRIMP AND CAULIFLOWER GRITS
THIS SHRIMP AND CAULIFLOWER GRITS RECIPE IS: GLUTEN FREE AND LOW CARB.
Today I need to start this post by saying that I’m really grateful for all of you who take the time to visit the blog. I would like to extend a heartfelt thank you.
I’m also grateful for the opportunity to come up with a dish like this. Shrimp and grits are a favorite of mine, but as I’ve been trying to eliminate corn from my lifestyle it has been difficult. There’s nothing quite like a bowl of high quality grits with cream, butter, salt and pepper. It’s like they were all made for one another… but then to add in the savory shrimp and BANG. Your tastebuds just don’t know what hit em. If you want to see this recipe in action, check out my incredibly creamy grits with cheddar recipe.
For cauliflower grits recipe, I used just a bit of corn so it doesn’t fall within the strict guidelines of the Paleo, Primal or even Wheat Belly lifestyles. Here’s the rub for me: it’s only about a tablespoon of corn per serving, so I was okay breaking the rules for this one. And boy was it worth it. The
To make this dish requires a bunch of different steps, but if done in the right order we should cut down on the amount of dishes to clean up. First, make the pan seared corn reduction. Next, make the cauliflower puree. Last, fire up the skillet shrimp.
QUICK COOKING TIP: When cooking shrimp, it is very easy to overcook them. Overcooked shrimp are rubbery and a little tough. The best tip for making really delicious shrimp is to pay attention to what the shrimp are doing in the pan. When they start to contract, it is just about time to flip them. After they have been flipped, once they contract to a circle or just about a circle, they are done. Any further and they will overcook. Remember that they will continue to cook once they are taken off the heat as well! Give a squeeze of lemon or lime and you’re ready to go!
Ok- let’s get this shrimp and cauliflower grits recipe rolling…
PLEASE NOTE: The nutritional data is provided by NutriFox and may not be 100% accurate.
Final Thoughts on the Shrimp and Cauliflower Grits Recipe:
I was asked earlier today what that brown piece is in the image. Great question. That is a piece of smoked rib meat that was removed from the bone. It added a whole new component to the dish that was really tasty, but not necessary for the recipe. The unfortunate part is that I didn’t take any pictures without the rib meat in there. Also, there are a lot of people out there who don’t have smokers which would have made this dish really hard to recreate. If you would like my recipe for dry rubbed smoked ribs, hit me in the comments and I’ll get it to you.
Aside from my photo screwup, this dish just made me smile. For a couple reasons. First, it was really good. Next, it wasn’t too far off my paleo route, which made me happy. Lastly, and most important, it made my wife really happy at her birthday. She’s a fan of shrimp and grits as well, and said that I hit the mark with these shrimp and cauliflower grits. That’s just about all I can ask for.
If you made this recipe, are thinking about making it and have questions or would like the answer to a complex math problem, let me hear about it in the comments!