Shrimp Stir-Fry Over Cauliflower Grits

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A paleo twist on a Southern favorite – from the founders of the Whole30.

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Shrimp Stir-Fry Over Cauliflower Grits

A paleo twist on a Southern favorite – from the founders of the Whole30.
Course: Entree
Keyword: cauliflower, grits, paleo, shrimp, whole 30
Servings: 4
Author: Melissa Hartwig

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
  • 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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