Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Advanced
CAULIFLOWER GRITS:
1 jalapeno pepper
PAM® Expeller Pressed Avocado Oil No-Stick Cooking Spray
1 bag (10 oz each) Birds Eye® Steamfresh Cauliflower Florets
1/2 cup heavy (whipping) cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 cup shredded white Cheddar cheese
SHRIMP:
1 pound jumbo shrimp, peeled and deveined, shells reserved
1 tablespoon Hunt's® Tomato Paste
1 cup water
2 teaspoons Cajun seasoning
2 tablespoons butter
2 cloves garlic, chopped
2 scallions, whites and greens separated
1/4 cup heavy (whipping) cream
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 221 mg | 22% |
| Carbohydrate | 7 g | 2% |
| Cholesterol | 272 mg | 91% |
| Total Fat | 35 g | 54% |
| Iron | 3 mg | 15% |
| Calories | 443 kcal | 22% |
| Sodium | 1259 mg | 52% |
| Protein | 28 g | 56% |
| Saturated Fat | 20 g | 102% |
| Sugars | 4 g | 0 |
| Vitamin C | 44 mg | 73% |
CAULIFLOWER GRITS: Heat broiler to high. Place jalapeno on a small baking sheet and spray the skin with avocado oil spray. Broil until skin is charred on all sides, about 5 minutes. If you have a gas stove top, you could char your pepper on the burner instead. Place jalapeno in a bowl and cover with plastic wrap. Let stand until cooled.
Microwave cauliflower according to package directions. Pour cooked cauliflower into medium saucepan. Pour in ½ cup heavy cream, salt and pepper. Cover and bring to a boil. Boil until cauliflower is very soft and cream has reduced, about 8 minutes, stirring occasionally.
Remove and discard skin and seeds from roasted jalapeno; chop finely. Mash cauliflower with a potato masher until it’s the texture of cooked grits. Stir in 2 tablespoons butter and cheese. Cover and set aside while you make the shrimp.
SHRIMP: Spray large nonstick skillet with avocado oil spray and heat over medium-high heat. Add shrimp shells and tomato paste to skillet. Cook, stirring frequently until shells are bright red and tomato paste is starting to brown, about 2 minutes. Pour in water; bring to a boil.
Boil shrimp stock 5 minutes, until reduced and starting to thicken. Place a strainer over a heat-proof liquid measuring cup and strain shells. You should have 1/4 to 1/3 cup shrimp stock. Wipe skillet clean, spray with additional avocado oil spray and return to medium-high heat.
Add shrimp to skillet and season with Cajun seasoning; cook 2 minutes. Add 2 tablespoons butter to skillet and stir until melted. Stir in garlic and scallion whites. Pour in shrimp stock and 1/4-cup heavy cream; bring to a boil. Boil until thickened, about 3 minutes.
Divide cauliflower grits into serving bowls. Top keto-friendly grits evenly with shrimp and sauce and garnish with scallion greens.
Keto-Friendly Shrimp and Cauliflower “Grits”
