The southern girl in me couldn't resist having a recipe that reminded me of home! This can be made a breakfast food or meal! If you are also allergic to shellfish, then remove the shrimp & replace it with any white fish (Catfish is my Favorite)!
For Shrimp
· 1 lb large shrimp, peeled/de-veined (thawed if frozen)
· 1 T grass-fed butter (or ghee)
· 2 garlic cloves, minced
· 2 t paprika
· 1/2 t onion powder
· 1/2 t dried thyme
· 1/4 t cayenne pepper
· 1/4 t sea salt
For Cauliflower Grits
· 1 head of cauliflower, broken into florets
· 1/2 cup almond milk, unsweetened
· 1 T grass-fed butter (or ghee)
· 1 T nutritional yeast
· 1/4 t sea salt
Optional Toppings
· Green onion, finely chopped
· Lemon wedges
· Hot sauce
Instructions
1. Start by placing cauliflower florets in a large pot with 1 cup water. Bring to a low boil and cover. Boil 20 minutes or until cauliflower is fork tender.
2. Drain florets and place into a blender with 1/2 cup almond milk, 1 tablespoon butter, nutritional yeast and sea salt. Pulse until smooth.
3. To cook shrimp, melt grass-fed butter in a large skillet over medium heat. Stir in shrimp and seasonings and cook 6 minutes, stirring occasionally.
4. Pour grits onto serving plate and top with shrimp and sauce mixture. Finish with hot sauce, green onion and a squeeze of lemon.
