We used to enjoy the conventional dish, but it contains corn, and this grain-free recipe is much healthier, with almost the same taste.
Ingredients
For Grits
- 4 tbsp of unsalted butter
- 1 head of riced cauliflower
- ½ cup of chopped onions
- 3 chopped garlic heads
- ½ tsp sea salt
- 2 tbsp raw cream
For Shrimp with Sauce
- 2 tbsp unsalted butter
- ½ cup chopped onions
- 8 oz chopped mushrooms
- 2 cups of spinach
- 1 cup of chicken broth
- 2 tbsp of heavy cream
- 1 lb of peeled, de-veined wild shrimp
- ½ tsp of seasoning salt
- ¼ tsp of paprika
- ½ tsp of garlic powder
How to Make It
- Melt butter on med. heat in large sized skillet. Add sea salt, garlic, onions and cauliflower. Sauté for 8-10 minutes till cauliflower softens.
- Pour cauliflower mixture in food processor. Add cream. Pulse 10 x 1-second till mixture matches grits in consistency.
- Wipe skillet that you used for grits. Melt 2 tbsp. of butter in that skillet on med. heat.
- Add mushrooms and onions. Cook for eight to 10 minutes, till they soften and begin turning brown around edges.
- Add spinach. Cook till it wilts. Add cream and broth. Simmer till sauce has been reduced by ½ and starts thickening.
- Toss shrimp, seasoning mix, garlic powder and paprika in small sized bowl. Add seasoned shrimp to mushroom sauce. Stir occasionally as you cook for five to seven minutes, till shrimp cooks through.
- Spoon some grits in bowls. Top with mushroom and shrimp sauce. Serve.
