Shrimp and Cauliflower Grits
Healthy comfort food is not an oxymoron. When I’m craving a hearty meal but don’t want all the heaviness that comes with it, I substitute out some of the ingredients for equally as yummy albeit lighter alternatives. Such is the case for this shrimp and cauliflower grits recipe I whipped up last night that hit all the right spots.
You can buy a head of cauliflower or use the food processor to easily create a rice-like consistency. I happened to have frozen cauliflower rice on hand, which took a step out of the process.
The coconut milk offers a rich taste that pairs well with the butter and Parmesan. It seems people are afraid of mixing together dairy and dairy-alternatives, but I’ve been doing it for years in dishes that rely heavily on dairy, and I only get “compliments to the chef.”
The dish is relatively low in carbs and rich in protein while offering the delights of yummy fats and the benefits of tons of veggies. Enjoy!
Lex Erickson
Exploring life's many facets one glass of wine, pair of heels, and yoga class at a time.
