Thursday, November 21

Southern Shrimp and Cauliflower Grits

Prep Time: 1-4 hour (for marinating)
Cook Time: 40 min
Serves: 2-3
Tools: Food processor or immersion blender


Shrimp Marinade:
·         Zest from 1 lemon
·         2 cloves garlic, minced
·         3 tbs extra-virgin olive oil
·         1 tsp dried oregano
·         1 lbs raw shrimp, shelled and de-veined

Cauliflower Mash:
·         1 head of cauliflower, cut into large florets
·         6 cloves garlic, peeled
·         extra-virgin olive oil
·         Sea salt and freshly ground black pepper, to taste
·         2 tbs Kerry Gold butter (grass-fed) (or, Ghee for Whole30'ers)
·         ¼ cup of coconut milk

Lemon Garlic Shrimp:
·         Marinated shrimp (from above)
·         4 cloves garlic, minced
·         3 slices bacon
·         1 tbs Kerry Gold butter (grass-fed) (or, Ghee for Whole30'ers)
·         3 tbs of white wine vinegar
·         ½ sweet onion, diced
·         ½ tsp crushed red pepper flakes, or to taste
·         1 tsp of dried oregano
·         juice of one lemon
·         Sea salt and freshly ground black pepper, to taste
·         Parmesan cheese, freshly grated (optional)


  1. Combine the marinade ingredients in a seal-able bag: lemon zest, 2 garlic cloves, olive oil, oregano. Add shrimp and mix well. Let it marinade in the refrigerator for 1-4 hours.
  2. Preheat oven to 400F.  Place the cauliflower and 6 garlic cloves in a shallow roasting pan.  Toss with enough olive oil to coat the pan and the vegetables.  Season lightly with salt and pepper.
  3. Cover the cauliflower and garlic loosely with foil, and roast for 15 minutes.
  4. While the cauliflower is roasting for these first 15 min, prepare the onion and garlic for cooking the shrimp. Dice the onion and mince the 4 garlic cloves.
  5. After 15 min, remove the foil on the cauliflower, and shake to mix up the vegetables for more even browning.  Roast uncovered for 15 more minutes or until cauliflower and garlic is soft and lightly browned.  Remove from oven.
  6. While the cauliflower is roasting for another 15 min, cook the bacon strips in a heavy sauté pan until crispy. When done, save the bacon drippings for cooking the lemon garlic shrimp, and set aside the bacon pieces on paper towels. Chop the bacon pieces into small piece when cool, and save to sprinkle on top of your finished dish.
  7. When the cauliflower is done, add 2 tbs of butter and ¼ cup of coconut milk to a food processor or immersion blender. Then add the cauliflower and garlic. Puree until smooth or desired texture is reached. Ideally, you want the cauliflower to have the consistency of grits. Add more coconut milk if the cauliflower is too dense. Add salt and pepper to taste and place in a heat-proof bowl to keep warm.
  8. Add 1 tbs of butter to the bacon drippings in the pan, and heat until melted over medium high heat.  Add the onion and cook until softened.  Add the minced garlic, red pepper flakes, and oregano, and sauté for about a minute, stirring frequently.  Stir in white wine vinegar and cook until liquid is reduced by half (will only take a few minutes).
  9. Add the shrimp, stirring frequently and turning the shrimp until it’s pink and opaque on both sides.  This should only take 3 or 4 minutes; do not overcook the shrimp or they will be rubbery!
  10. Stir in the lemon juice and remove from heat.  Season to taste with salt and pepper.
  11. Serve the shrimp and sauce over the mashed cauliflower.  Garnish with chopped bacon and freshly grated Parmesan cheese.
  12. Enjoy!

1 comment :

  1. Tried this this weekend. Absolutely delicious. I'm adding it to my safe-to-make-for-others recipe list. Thanks for sharing!


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