Shrimp and Cauliflower “Grits”

Shrimp and Cauliflower “Grits”

1 lb peeled shrimp

4 pieces bacon

4 green onions chopped (plus 2 more sliced for garnish)

1 sweet pepper chopped

1/2 cup chopped cherry tomatoes

1 cup sliced mushrooms

1 tbsp olive oil

1 garlic clove minced 

1/4 cup bone, veggies or seafood broth

1 head of cauliflower

2 whole garlic cloves

3 tbsp ghee or butter

2-3 tbsp milk of choice (coconut or cow)

1/2 cup sharp cheddar cheese (optional)

Salt and pepper to taste

1. Cup of bacon in pieces and cook till done. Remove from pan but leave grease in pan. 

2. In a seperate pot cut up Cauliflower into smaller pieces, fill with water and drop 2 whole garlic cloves in pot. Bring to a boil and cook till fork tender. 

3. Add olive oil, garlic, peppers, mushroom and tomatoes to pan and cook till tender. 

4. Add broth and shrimp to pan with vegetables and cook till pink. Add bacon back to pan. Season with salt and pepper. 

5. Drain water off Cauliflower (it will try to hold a lot of water but put pressure on it to try and get most of it out). Add butter and milk to pot, with a fork or potato masher, smash till a “Grit” texture. Stir in cheese and salt if you feel frisky. 

6. Top “grits” with shrimp and veggies, drizzle with a little sauce and top with a little green onion.

Enjoy!