Keto Cauliflower Grits And Shrimp Recipes
SHRIMP AND CAULIFLOWER "GRITS"
Cauliflower can be sneaky--especially when it subs for corn in grits. Whether you're not a fan of regular grits or you're looking to add more vegetables to your diet, riced cauliflower simmered in water and finished with butter and Parmesan is an impressive alternative to the real thing.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pulse about half of the cauliflower in a food processor until the florets break down into finer pieces about the size of grains of rice (it's totally fine if they clump; think of this step as cauliflower "rice" gone wrong). Transfer to a medium saucepan, pulse the remaining cauliflower and add that to the pan too. Add the milk, 1 tablespoon of the butter, 1/2 teaspoon salt and several grinds of pepper and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the mixture is soft and smooth and looks like grits, about 10 minutes. Remove from the heat, stir in the Parmesan and adjust the seasoning with more salt and pepper if you'd like. Cover and keep warm.
- Season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne if using and cook, tossing, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat, add the parsley, lemon juice and 1 tablespoon water and stir to coat the shrimp with the sauce. Season with salt and pepper.
- Divide the cauliflower grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
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- Start off by grating the cauliflower on the largest setting of a box grater or by using the grater attachment of the food processor. The texture is much better than buying pre-made riced cauliflower from the store. Preheat a wide pot or pan with high sides over medium heat with 2 tablespoons of oil. Add the onions, ½ teaspoon salt, a couple cracks of pepper, and cook for 8 minutes. Add the garlic and cook another 3-4 minutes until the onions are soft. Add the riced cauliflower along with ½ teaspoon of salt, a few cracks of pepper, and mx well. Cook for 8-10 minutes so some of the moisture from the cauliflower can cook off.
- Meanwhile, pat the moisture off the shrimp using a couple layers of paper towels, it’s important they are dry. Season the shrimp with 2 teaspoons of oil, smoked paprika, onion and garlic powder, and mix well. Let sit at room temperature while you proceed with the grits.
- Add the veggie stock and coconut milk, mix well and bring to a boil. Immediately reduce to a low simmer and cook for 25 minutes with the lid off, stirring often. Check for seasoning after 15 minutes, you will need more salt, but not too much because the cheese is salty. After 25 minutes, turn the heat off and add the grated cheese, parsley, and mix well. Check for seasoning and adjust if needed. Cover the grits and set aside.
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