Paleo Creole Shrimp with Cauliflower Grits
Ingredients
For the Grits:
- 4 cups cauliflower florets
- 1 tbsp. olive oil
- 1/2 cup organic chicken broth
- 1/2 cup almond meal
- 1/4 tsp. salt
For the Shrimp:
- 1/4 tsp. pepper
- 1 large lemon
- 3 tbsp. olive oil
- 1 large onion, minced
- 4 cloves garlic, minced
- 2-pounds large shrimp, peeled and deveined
- 1 tsp. Creole seasoning
- 1/4 cup fresh parsley, chopped
Instructions
To prepare the grits:
- Process cauliflower, in batches, in a food processor, until cauliflower resembles grits.
- In a small saucepan, over medium heat, heat 1 tablespoon oil; add cauliflower to pan; cook 4 minutes stirring often.
- Stir in broth, almond meal, salt, and pepper; cook 12 minutes or until liquid is evaporated; stirring frequently.
To prepare the shrimp:
- Grate rind from lemon; set aside.
- Cut lemon in half; squeeze juice into a small bowl.
- In a large non-stick skillet, over medium heat, heat 3 tablespoons oil; add onion and garlic.
- Cook 8 minutes; stirring frequently.
- Add shrimp, seasoning, lemon rind, and lemon juice.
- Sauté 4 minutes or just until shrimp turns pink.
- Remove from heat and stir in parsley.
- Serve shrimp mixture over cauliflower grits.