If you use cauliflower instead of regular grits in this recipe, it makes shrimp and grits lighter. It's easy to make and tastes great, making it perfect for a busy weeknight dinner.
Ingredients: 1 lb shrimp, peeled and deveined. 2 cups cauliflower florets. 1 cup almond milk. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Chopped parsley for garnish.
Instructions: Pulse the cauliflower florets in a food processor until they look and feel like grits. Put olive oil in a saucepan and heat it over medium-low heat. Mix in the garlic and cook until it smells good. To make the cauliflower "grits," put them in the saucepan and cook for two to three minutes. Add the Parmesan cheese, paprika, cayenne pepper, salt, and pepper, and mix them in. For about 5 minutes, cook until the mixture gets thicker. Put olive oil in a different pan and heat it over medium-high heat. Add the shrimp to the pan after seasoning them with salt, pepper, and paprika. About two to three minutes on each side, cook until the shrimp is pink and opaque. Put the shrimp on top of the cauliflower "grits" and sprinkle chopped parsley on top.
Prep Time: 10 minutes
Cook Time: 5 minutes
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