Cauliflower rice replaces grits in this cleaned-up version of shrimp and grits. Packed with Creole flavors, this cooks in less than 30 minutes.
I’m winding down January whole30. I saved one of my favorite recipes for last – shrimp and grits. Except they’re not grits I used riced cauliflower in its place. I I LOVE grits. But I’m also committed to January whole30. Once this cauliflower cooks over a low flame with almond milk and creole seasonings, it very much resembles the taste and texture of grits.
Using Cauliflower Rice For Grits
You can use store-bought cauliflower rice but I find that it’s cheaper to make your own. To ‘rice’ a head of cauliflower you simply trim & cut the cauliflower into small floret, put the cauliflower pieces in a food processor and pulse until it resembles ‘rice’. I do this in two batches so the rice doesn’t get overworked.
Milk Of Your Choice
I used almond milk. If you’re paleo or whole30 you will need to use a nut milk like almond milk, cashew milk, etc. If you’re low-carb/keto then you can use any milk you want. You can even use something heavier like half & half or whipping cream.
Other Creole/ Cajun recipes you might enjoy:
Store-bought or homemade Creole seasoning? That’s up to you. If you’re worried about being compliant, you can always make your own. Below is the homemade Creole seasoning I use by none other than Emeril Lagasse. I keep a batch of this in my pantry at all times. My go-to store brand Creole seasoning is Tony Chachere’s Creole seasoning.
Emeril’s Creole Essence Seasoning Blend
1 tbsp garlic powder
1 tbsp paprika
1 tbsp salt
1 1/2 tsp onion powder
1 1/2 tsp oregano
1 1/2 tsp thyme
1 tsp cayenne
1 tsp pepper
Combine all ingredients thoroughly and store in an airtight jar or container.
- 1 head cauliflower (approx pounds), trimmed & cut into florets
- 3/4 cup milk of your choice
- 1 tsp ghee
- 2 teaspoons Creole seasoning, divided
- 1/4 cup Parmesan cheese, grated (optional)
- Melt 1 tablespoon of ghee in a medium-size saucepan over medium-low heat. Once melted, stir in the remaining ‘GRITS’ ingredients.
- Bring to a simmer over medium-high heat, stirring frequently. Cook 5-7 minutes or until the ‘grits’ are soft.
- Remove from the heat. If using cheese, stir it in now. Cover and keep warm.
- Season shrimp with 1 1/2 teaspoons Creole seasoning.
- Melt 2 tablespoons ghee in a large skillet over medium-high heat. Add the shrimp and cook 3-4 minutes or until the shrimp are pink and just cooked through.
- Remove from the heat.
- To serve, scoop grits into a bowl and top with shrimp.
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