Shrimp and Cauliflower Grits Recipe
SHRIMP AND CAULIFLOWER GRITS RECIPE
FOOD AS MEDICINE:
Cauliflower is low in calories and carbohydrates and is incredibly nutrient dense, making it a great base for soups, purees and mashes. Cauliflower contains powerful sulfur compounds that have the ability to protect against cancer and detoxify the body, as well as significant amounts of vitamin C, K, folate, choline, and fiber.
Makes 4 servings
For the shrimp
1 pound wild caught shrimp, peeled and de-veined
3 tbsp extra virgin olive oil
4 garlic cloves minced, divided
Zest from one lemon
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
4 slices bacon
1/2 large onion, diced
1 tbsp lemon juice
1 tbsp chopped fresh cilantro
Salt and freshly ground black pepper, to taste
For the Cauliflower Grits
1 large head of cauliflower, cut into florets
1/4 cup coconut milk
2 garlic cloves, minced
1 tbsp ghee
1/4 tsp cayenne pepper
Salt and pepper, to taste
Place the shrimp in a large bowl with the olive oil, 2 cloves garlic, lemon zest, oregano, cumin, and chili powder. Allow to marinate at least one hour. In the meantime, make the cauliflower grits. Place the cauliflower florets in a stockpot with about 2 inches of water. Steam for about 12 minutes or until tender. Drain the water and return cauliflower to pot. Add the coconut milk, garlic cloves, ghee, cayenne and salt. Using an immersion blender, combine the ingredients until smooth. Alternatively, you can mash by hand. Season to taste with salt and pepper and set aside while you cook the shrimp.
Cook the bacon slices in a large skillet over medium high heat. Once crispy, set aside to cool on a paper towel, then chop. Reserve the bacon fat in the pan. Add the onion and remaining 2 cloves garlic and sautee until translucent. Add the marinated shrimp and cook, stirring occasionally, until shrimp are cooked through. (Note: Shrimp cook very quickly so this should only be 3-4 minutes tops!) Remove from the heat and stir in the lemon juice. Adjust seasonings to taste and serve over cauliflower grits. Garnish with chopped bacon and cilantro.
Nutrition facts serving: 274 Calories, 21g Fat, 6g Carbohydrates, 20g Protein
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