I hope this finds everyone well!
Life has really been busy lately, and I thought maybe I’d start by just getting to the nitty gritty of things on some posts, and sharing recipes that we’ve been making in our home. If you didn’t already know, my husband is an amazing home cook. We’ve appropriately tagged his work as Lance Culinary. He’s special like that. :) From here on out, if I refer to Lance Culinary, it will definitely be an amazing creation of his own or dinner that he’s cooked for us. He’s the best. Truly.
Last week I came home to the most amazing smells in the house. He was making one of our favorites, Shrimp and Grits. The only difference was the grits were in fact cauliflower “grits”. Everything miraculously tasted on point though with any other grits we’ve had before. It was quite impressive. Needless to say, we will absolutely be looking at FlavCity for more recipes in the future! We’ve also been quite impressed with the educational videos on their YouTube channel through this journey as well. Check their channel out here.
Keeping it short and sweet today, so here’s the recipe and a couple of photos. Enjoy!
For the entire instructional post and all of the notes, click over to the FlavCity Shrimp and Cauliflower Grits recipe link by clicking here.
LOW CARB SHRIMP AND CAULIFLOWER GRITS
- ½ yellow onion diced
- 4 cloves garlic minced
- 1 large head cauliflower riced
- 1 cup full fat coconut milk
- 1 ¾ cup vegetable stock
- ¼ cup pecorino romano cheese grated (Lance Culinary used PepperJack Cheese instead for a different cheesiness and spice)
- 1-2 tablespoons fresh parsley chopped
- Avocado oil
- Kosher salt & pepper
- 1 pound shrimp cleaned & peeled
- 3/4 teaspoons each smoked paprika onion powder, & garlic powder
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 mix 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.
To cook the shrimp, preheat a large pan, preferably cast iron, just above medium-high heat for 3 minutes. Meanwhile, season the shrimp with ¾ teaspoon of salt and mix well. Add 3 tablespoons of ghee to the pan, once it begins to smoke a bit, add half the shrimp to the pan and spread it out in one even layer. Cook for 2-3 minutes, or until deep golden brown, flip, and cook 1 minute more. Shrimp cook incredibly quickly. Remove from pan, add more ghee if needed, and cook the second batch. Once all shrimp are cooked, spoon a bit of ghee over them and mix well so they stay juicy, you can use the leftover ghee as a sauce.
To serve, put some cauliflower grits down on a plate and add some shrimp on top, spoon over some leftover ghee, and finish with parsley and grated cheese. Enjoy!
Macros from FlavCity
Macros per serving of shrimp and grits, makes 4 servings:
- 417 calories
- 8.9 grams of net carbs
- 11.2 grams of total carbs
- 28.9 grams of fat
- 27.6 grams of protein
- 3.1 grams of fiber