Ingredients

The following ingredients have 8 Servings
  • 12 ounces cauliflower florets (package, about 4 cups)
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth (organic)
  • 1/2 cup almond meal
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lemon (large)
  • 3 tablespoons olive oil
  • 1 onion (large, minced)
  • 4 garlic cloves (minced)
  • 2 pounds shrimp (large, peeled and deveined)
  • 1 teaspoon Creole seasoning
  • 1/4 cup parsley (fresh, chopped)

Instruction

  • To prepare grits, process cauliflower, in batches, in a food processor until cauliflower resembles grits.
  • Heat 1 tablespoon oil in a small saucepan over medium heat. 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 shrimp, grate the rind from lemon; set aside. Cut lemon in half; squeeze juice into small bowl.
  • Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add onion and garlic. Cook 8 minutes; stirring frequently. Add shrimp, seasoning, lemon rind, and lemon juice.
  • Saute 4 minutes or just until shrimp turns pink. Remove from heat, and stir in parsley.
  • Serve shrimp mixture over cauliflower grits.