Shrimp and Cauliflower Grits Recipe
Shrimp and cauliflower grits are delicious. Although most shrimp and grits are gluten free by nature, by using cauliflower as a bulk substitute, it keeps the recipe in the very low carb arena. Try it and enjoy.
Servings: 4 Servings
Calories: 430kcal
Ingredients
For the Pan Seared Corn
- 1 Can Whole Kernel Corn Water Drained
- 1 Small Shallot diced fine
- 1 Clove Roasted Garlic
- 2 tablespoon organic or grass fed butter
For the Cauliflower Puree
- 1 Head Cauliflower cut into florets and stem discarded
- ¼ Cup Roasted Garlic
- 1 Shallot diced
- 4 tablespoon grass fed or organic butter
- ½ teaspoon Balsamic Vinegar
- Kosher Salt & Fresh Cracked Pepper to taste
For the Skillet Shrimp
- 12 Shrimp cleaned with shells and tail removed
- 2 tablespoon organic or grass fed butter
- 1 tablespoon 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 tablespoon 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 ¼ to ⅓ cup cauliflower puree per shrimp. Add 1 tablespoon 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
Calories: 430kcal