Description
A rich and creamy low-carb version of Southern shrimp and grits, using cauliflower as a clever substitute for cornmeal. Topped with savory, butter-seared shrimp and a hint of lemon.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 medium head of cauliflower, cut into florets
- 4 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tbsp lemon juice
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Steam cauliflower florets until very tender (about 8-10 minutes).
- Place steamed cauliflower in a food processor with 2 tbsp butter and a splash of cream. Blend until completely smooth.
- Heat 2 tbsp butter in a skillet over medium heat and sauté minced garlic for 30 seconds.
- Increase heat to medium-high and sear shrimp for 2 minutes per side until pink and opaque.
- Lower heat and stir in smoked paprika and the remaining heavy cream; simmer for 1 minute.
- Stir in Parmesan cheese and lemon juice, then remove from heat immediately.
- Spoon the cauliflower grits into bowls and top with the creamy shrimp and sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American / Keto