Cheesy Cauliflower Grits with Blackened Shrimp
Cheesy Cauliflower Grits with Blackened Shrimp is a low-carb update to traditional shrimp and grits that doesn’t leave out any of the comfort!
Servings: 4
Equipment
Ingredients
Cauliflower Grits
- 1 large head cauliflower
- 2 tablespoons unsalted butter
- 1 bunch scallions white and light green part only
- 1 cup chicken broth
- 4 ounces cream cheese reduced fat, whipped or regular, room temperature
- 4 ounces Gouda cheese shredded (approximately 1 cup)
- salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley
Blackening Mix and Shrimp
- 2 tablespoons smoked paprika
- 1 tablespoon sweet paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon freshly ground black pepper
- 1 1/2 teaspoons dry mustard
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried oregano
- 1 teaspoon cayenne pepper or to taste
- 1 teaspoon salt kosher or sea
- 3 tablespoons olive oil or as needed
- 1 pound jumbo shrimp 16-20 ct
Instructions
Cauliflower Grits
- Process the head of cauliflower through a spiralizer, then finely chop if necessary. Set aside. Alternately, shred in a food processor or hand-grate with a grater.
- Heat butter in a shallow saucepan over medium-high heat. Add scallions, reduce heat to medium and cook 1-2 minutes to soften.
- Add chicken broth and bring to a boil. Whisk in cream cheese, stirring constantly until cream cheese is incorporated into the broth.
- Add the cauliflower and cook 2-3 minutes, stirring often. (I like them a little less cooked--you may like them cooked more.)
- Add the Gouda cheese, continuing to stir until the cheese has melted and cauliflower is a creamy consistency. Season to taste with salt and black pepper. Stir in parsley and keep warm. Serve with shrimp.
Blackening Mix and Shrimp
- Combine spice mixture in a small bowl. Set aside.
- Generously coat the shrimp with the blackening mix.
- Heat olive oil in a cast iron or nonstick pan over medium-high heat. Add the shrimp and cook 1-2 minutes per side or until firm, being careful not to overcook. Serve grits topped with shrimp.
Notes
A spiralizer, cheese grater, or food processor will also work to "rice" the cauliflower.
SUBSTITUTIONS:
- Any cheese that melts nicely can be substituted for the gouda. Try Monterey jack, Gruyere or goat cheese.
Nutrition
Serving: 1 | Calories: 520kcal | Carbohydrates: 7g | Protein: 31g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 1885mg | Potassium: 1125mg | Fiber: 8g | Sugar: 7g | Vitamin A: 4126IU | Vitamin C: 113mg | Calcium: 398mg | Iron: 4mg