Paleo Creole Shrimp with Cauliflower Grits
A Southern favorite, this shrimp and grits recipe is unique but still has all the flavors everybody loves.
Servings: 8 people
Calories: 297kcal
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
Serving: 1cup | Calories: 297kcal | Carbohydrates: 7g | Protein: 17g | Fat: 23g | Saturated Fat: 2g | Cholesterol: 143mg | Sodium: 151mg | Fiber: 2g | Sugar: 2g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8