Shrimp & Cauliflower Grits

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.