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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 sautéed collard greens.
Serves 4

 

 1 pound large shrimp, peeled & deveined
 4 slices bacon, chopped
 juice of 1 lemon
 2 cloves garlic, minced
 pinch of red pepper flakes
 1 head cauliflower
 1 tablespoon ghee
 1/4 teaspoon garlic powder
 1/4 cup chicken stock
 Salt & pepper, to taste
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.
Cook shrimp in same pan over medium-high heat. Season with salt and pepper and cook about 3 minutes , stirring occasionally.
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
2

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.
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.
Use immersion blender or hand mixer to blend until smooth or resembles the consistency of grits.

Ingredients

 1 pound large shrimp, peeled & deveined
 4 slices bacon, chopped
 juice of 1 lemon
 2 cloves garlic, minced
 pinch of red pepper flakes
 1 head cauliflower
 1 tablespoon ghee
 1/4 teaspoon garlic powder
 1/4 cup chicken stock
 Salt & pepper, to taste

Directions

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.
Cook shrimp in same pan over medium-high heat. Season with salt and pepper and cook about 3 minutes , stirring occasionally.
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
2

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.
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.
Use immersion blender or hand mixer to blend until smooth or resembles the consistency of grits.

Notes

Southern Shrimp & “Grits”

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