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How this works
Servings: 4
Ingredients
- 2 slices Whole30-compliant bacon, chopped
Grits:
- 2 bags (12 ounces each) frozen riced cauliflower or 6 cups raw cauliflower rice
- ¼ cup Clarified Butter or ghee
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup Whole30-compliant unsweetened almond milk
Shrimp:
- 1 tablespoon Clarified Butter or ghee
- 1½ pounds peeled and deveined medium shrimp (see Tip)
- 2 teaspoons minced garlic
- ½ cup sliced green onions
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- In a large skillet, cook the bacon over medium heat until crisp. Transfer to paper towels and set aside. Reserve 1 tablespoon of the drippings in the skillet.
- Make the cauliflower grits: While the bacon is cooking, place the riced cauliflower in a large microwave-safe bowl. Cover and cook on high for 5 to 6 minutes or until hot. Let stand 1 minute. Add the butter, garlic, salt, black pepper, and almond milk. Using an immersion blender, blend until fairly smooth. Cover and keep warm while cooking the shrimp.
- Make the shrimp: Add the butter to the skillet with the bacon drip-pings. Add the shrimp and cook over medium-high heat, stirring, for 1 minute. Add the garlic and green onions. Cook, stirring, until the shrimp are opaque, about 3 minutes more. Stir in the lemon juice.
- Serve the shrimp on the grits, sprinkled with the bacon and parsley.
Notes
TIP: You can also use cooked shrimp in place of the raw shrimp. Add them after the garlic and green onions have softened and cook, stirring, until heated through, 1 to 2 minutes. Stir in the lemon juice.
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