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.
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.
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 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.
Recipe by Whole Life Challenge® at Shrimp and Cauliflower Grits https://www.wholelifechallenge.com/shrimp-and-cauliflower-grits/