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…
Shrimp and Cauliflower Grits Recipe
Ingredients
For the Pan Seared Corn
- 1 Can Whole Kernel Corn Water Drained
- 1 Small Shallot diced fine
- 1 Clove Roasted Garlic
- 2 TBSP organic or grass fed butter
For the Cauliflower Puree
- 1 Head Cauliflower cut into florets and stem discarded
- 1/4 Cup Roasted Garlic
- 1 Shallot diced
- 4 TBSP grass fed or organic butter
- 1/2 TSP Balsamic Vinegar
- Kosher Salt & Fresh Cracked Pepper to taste
For the Skillet Shrimp
- 12 Shrimp cleaned with shells and tail removed
- 2 TBSP organic or grass fed butter
- 1 TBSP Olive Oil
- 1 Lemon cut into wedges
- Kosher Salt & Fresh Cracked Pepper
Instructions
For the Pan Seared Corn
- Heat a medium sized skillet over medium-high heat. Add the butter. When the butter is melted, add the shallot.
- Cook the shallot for 4-5 minutes or until golden. Once golden, add in the corn and mix to incorporate.
- Cook the corn for 8-10 minutes, stirring frequently. When the corn starts to brown it is done.
- Add the corn and shallot mixture to a food processor. Add in the roasted garlic. Pulse until it is coarsely chopped.
- Taste and adjust seasonings to your preference.
- Remove with a rubber spatula and set aside.
For the Cauliflower Puree
- Steam the cauliflower for 12-15 minutes or until fork tender. Steaming too long will lead to a mushy puree.
- While the cauliflower is steaming, add 2 TBSP butter to a sautee pan over medium-high heat.
- Add the diced shallots and cook, stirring occasionally, for 4-5 minutes or until golden.
- Add the cooked shallots and roasted garlic to your food processor along with the balsamic vinegar and remaining butter.
- When the cauliflower is tender, add to the food processor.
- Continue to process the cauliflower by opening the lid, pushing down with a rubber spatula, until all the cauliflower is pureed.
- Taste and adjust the seasonings.
- Remove from the processor and set aside.
For the Skillet Shrimp
- Lay the shrimp on paper towels to remove as much moisture as possible.
- Salt and pepper the shrimp.
- In the same medium skillet that the corn was cooked in, wipe clean and add in the butter and olive oil. Heat over high heat until the oil shimmers.
- Add the shrimp to the pan in a single layer. When the shrimp begins to curl, it is ready to be flipped... This should take about 1-2 minutes.
- Flip the shrimp and cook for another 1-2 minutes or until cooked through.
- Remove from the pan and set aside, covered with foil.
Putting together the shrimp and cauliflower grits
- On a plate, add about 1/4 to 1/3 cup cauliflower puree per shrimp. Add 1 TBSP of the pan seared corn puree on top. Then, add the shrimp and give a quick squeeze of lemon on top!
- Serve hot and enjoy-
Nutrition
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!
I made the corn and cauliflower “grits” only from this recipe. I don’t love shrimp, but I do love how these turned out. So rustic and a great paleo substitution for grits!
Hi Joel:
Yes, they’re the perfect substitute for grits – in my opinion. And they’re delicious!
Thanks for writing.
Have an excellent day in the kitchen!
Scott