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For our money, you just can’t go wrong with the classic Lowcountry staple shrimp ‘n’ grits. But we did find a way to improve upon it in this shrimp and cauliflower grits recipe.
This recipe uses cauliflower to create “grits” instead of cornmeal. Using cauliflower keep us eating whole foods, rather than consuming ground (processed) corn, and all the starch and sugar we digest as a result of consuming those grits.
But switching to shrimp and cauliflower grits doesn’t mean you give up any of that classic shrimp ‘n’ grits flavor. One of the wonderful qualities of cauliflower is that it can take on the flavor and texture profiles of many of the processed foods we crave. Like — grits. And all while being better for you!
(And just wait until you get to the part in the recipe about bacon and mushrooms.)
Shrimp and Cauliflower Grits
For our money, you just can’t go wrong with the classic Lowcountry staple of shrimp 'n' grits. But we did find a way to improve upon it.
- 1.5 lbs shrimp peeled and deveined
- 1 large head cauliflower
- 1 cup bacon diced
- 1 cup onion minced
- 1 cup crimini mushroom sliced thin
- 5 tbsp butter cubed
- 2 tbsp garlic minced
- 2 tbsp Franks Red Hot or hot sauce of your choice
- 3/4 cup chicken stock or water
- Juice of 1 lemon
- Scallion sliced thin for garnish
- Salt and pepper to taste
Cut cauliflower into quarters and remove stem.
Chop cauliflower into small pieces and add to food processor filling halfway.
Work in batches processing cauliflower to a grit-like consistency.
Heat a saucepan on medium, then add cauliflower and half the chicken stock or water.
Cook for 10 to 15 minutes, stirring often until “grits” are creamy.
Turn heat to lowest setting, season with salt, and stir in 3 tbsp butter.
While grits are cooking, heat a large saute pan on medium, add bacon, and cook until crisp.
Remove bacon from pan, leaving grease, and increase heat to medium high.
Add onion and cook until soft and translucent, about 4 minutes.
Add garlic and continue to cook until fragrant, about 2 minutes.
Add mushrooms and cook until soft, about 4 minutes.
Reduce heat to medium and add Franks Red Hot, remaining chicken stock or water, and lemon juice. Bring to a simmer.
Add shrimp and cook for 3-4 minutes, turning halfway through, until opaque and cooked through.
Remove from heat, then add bacon back to pan and stir in remaining butter.
Divide “grits” between 4 bowls and spoon shrimp mixture over top, then garnish with scallions.