Classic shrimp n' grits, Paleo-style!
Enjoy a classic Southern favorite without falling off the Paleo bandwagon. Cauliflower stands in for corn-based grits and takes on a creamy texture to serve as a base for the spicy shrimp mixture.
Paleo Creole Shrimp with Cauliflower Grits
Ingredients
Grits
- 12 ounces cauliflower florets package, about 4 cups
- 1 tablespoon olive oil
- 1/2 cup chicken broth organic
- 1/2 cup almond meal
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Shrimp
- 1 lemon large
- 3 tablespoons olive oil
- 1 onion large, minced
- 4 garlic cloves minced
- 2 pounds shrimp large, peeled and deveined
- 1 teaspoon Creole seasoning
- 1/4 cup parsley fresh, chopped
Instructions
- To prepare grits, process cauliflower, in batches, in a food processor until cauliflower resembles grits.
- Heat 1 tablespoon oil in a small saucepan over medium heat. Add cauliflower to pan; cook 4 minutes stirring often. Stir in broth, almond meal, salt, and pepper. Cook 12 minutes or until liquid is evaporated, stirring frequently.
- To prepare shrimp, grate the rind from lemon; set aside. Cut lemon in half; squeeze juice into small bowl.
- Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add onion and garlic. Cook 8 minutes; stirring frequently. Add shrimp, seasoning, lemon rind, and lemon juice.
- Saute 4 minutes or just until shrimp turns pink. Remove from heat, and stir in parsley.
- Serve shrimp mixture over cauliflower grits.
Nutrition Information
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is it almond oil or almond meal…confusing directions…
Eva, Almond meal. The error has been fixed. Thanks.
In th ingredients you say almond oil and in the directions it says almond meal. Which one should I use?
Megan, Almond Meal. Sorry for that.
The ingredients call for almond oil but the directions say almond meal. Which do I use?
Anne, It's almond meal, not almond oil. Thanks, I've changed it.