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Shrimp and Cauli Grits

Comfort food vs. healthy food?  We live in a world where you can make a dish that boasts both, where southern grub lovers and gym rats can enjoy a meal together.   

Just under 15 minutes
Don’t compromise when it comes to your food. You don’t have to pick between comfort food and healthy food, guilty or guiltless, satisfied or starving. With this Shrimp and Cauli Grits recipe, we’ve subbed out the grits with cauliflower rice, cutting back on both carbs and calories. Don’t worry, you’ll still feel that warm-the-belly southern charm. So call your pescatarian friend(s), your gym junkies, your southern bells, and good ‘ol boys to the table to share in this crowd pleasing, all walks appeasing dish.

must-have

cauliflower rice
2-3 cups, frozen or grated fresh cauliflower
shrimp (any variety)
about 12-15 medium shrimp
smoked paprika
1 tablespoon
cayenne pepper
about ½ tablespoon plus dusting for garnish
scallion
2 roots, just the white parts
cream cheese
3 tablespoons
chicken stock
about ¼ cup plus
cheddar cheese
½ - 1 cup

staples

butter
4 tablesppons
salt
pepper

totally optional

Preparation

Get your cauli on
Put a medium pan on the stove over high heat. Add 2 tablespoons of butter to the pan, along with the cauliflower rice, and a splash of warm water.
Get your shrimp on
Place a large cast iron pan on the stove over high heat. Season your shrimp with smoked paprika, cayenne, salt, pepper and massage the seasonings into the shrimp. Place 2 tablespoons of butter into your large pan to coat the bottom. Once the butter is melted and the pan is screaming hot, add the shrimp. Spread them out, making sure that each shrimp is touching the surface of the pan.
Back to the cauli
Add cream cheese to the cauli rice and let it melt down for a couple of minutes, giving it a few stirs along the way.
Back to the shrimp
Now grab your garlic cloves. Give them a good smash with the side of your knife, chop them up, and toss into the shrimp pan. Give your scallions a good chop, reserve half for garnish and toss the other half in with the shrimp. Next pour the chicken stock into the shrimp to form a light pan sauce. You know your shrimp are cooked when they curl up and the tails touch the heads.
Finish the cauli grits
Once the cream cheese is melted, remove the cauli rice pan from the heat, and grab your immersion or stick blender. Run it through the cauli rice, breaking it down into a grits consistency. You can always add a bit of stock to the pan if you need to thin them out. Next grab your cheddar cheese and grate it into the grits. Give them a good stir as the cheese is melting and season with salt and pepper.
Plate time
Grab a large round plate and heap a pile of grits in the center. Take the back of a spoon and make a big divot in the middle of the pile. Place several shrimp into the divot and ladle some extra sauce over the top. Garnish with scallions and dust the entire dish lightly with cayenne.