Shrimp and Cauliflower Grits
Servings : 4
Ingredients
- 1 head cauliflower riced, or 1 package cauliflower rice
- 2 Tbsp unsalted butter
- 1/2 cup frozen diced onions
- 1 cup milk
- 3/4 tsp salt divided
- 3/4 tsp pepper divided
- 1 lb shrimp
- 1 tsp lemon zest
- 2 tsp bottled minced garlic
- 1 Tbsp lemon juice
- 2 Tbsp fresh parsley chopped, for garnish, optional
Instructions
- Heat large skillet over medium heat. Add 1 T. butter, riced cauliflower, onion, milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and let simmer 10 min, stirring frequently. Cover, set aside, and keep warm.
- Heat remaining 1 T. butter. Season shrimp with salt and pepper. Add shrimp to pan along with zest and garlic. Cook, stirring frequently, until shrimp is opaque and cooked through. Stir in lemon juice and parsley. Add shrimp mixture to cauliflower mixture.
Notes
For dairy free, use olive oil in place of butter and coconut milk in place of milk.