Southern Shrimp and “Grits”

Southern comfort food at its best. Well, close enough. The grits are made with cauliflower, but the rest of this dish is 100% authentic. And like any good southern cook, I serve this dish with a side of collard greens. Enjoy!

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Southern Shrimp and "Grits"

Servings

Ingredients

• 1 lb large shrimp peeled and deveined
• 4 slices bacon chopped
• 1 lemon juiced
• 2 cloves garlic minced
• Pinch red pepper flakes
• salt & pepper
• 1 head cauliflower
• 1 tablespoon ghee
• 1/4 teaspoon garlic powder
• 1/4 cup chicken stock

Servings Ingredients 1 lb large shrimp peeled and deveined 4 slices bacon chopped 1 lemon juiced 2 cloves garlic minced Pinch red pepper flakes salt & pepper 1 head cauliflower 1 tablespoon ghee 1/4 teaspoon garlic powder 1/4 cup chicken stock

Instructions

For the Shrimp

1. Cook bacon in a large nonstick skillet over medium-high until crisp; remove bacon and drain on paper towels. Leave bacon grease in pan.
2. Cook shrimp in same pan over medium-high heat. Season with salt and pepper and cook about 3 minutes , stirring occasionally.
3. Add minced garlic, scallions, lemon juice and a pinch of red pepper flakes ( optional) cook 3 minutes or until shrimp is pink and cooked through . Stir in bacon and serve immediately over cauliflower grits.

For the Grits

1. Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Add 1 head cauliflower cut into small florets. Reduce to a simmer, and cover; cook until tender, 10 to 15 minutes.
2. Remove steamer basket from pot and drain water. Return steamed cauliflower to the pot and add in 1 to 1 1/2 tablespoon ghee, 1/4 teaspoon garlic powder, 1/4 cup chicken stock, and season with salt and pepper.
3. Use immersion blender or hand mixer to blend until smooth or resembles the consistency of grits.

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