WLC Nutrition Level: Kickstart, Lifestyle, Performance
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hour 10 mins
Servings: 4
Ingredients
1.5 lbs shrimp peeled and deveined
1 large head cauliflower
1 cup bacon diced
1 cup onion minced
1 cup crimini mushroom sliced thin
5 tbsp butter cubed
2 tbsp garlic minced
2 tbsp Franks Red Hot or hot sauce of your choice
3/4 cup chicken stock or water
Juice of 1 lemon
Scallion sliced thin for garnish
Salt and pepper to taste
Instructions
Cut cauliflower into quarters and remove stem.
Chop cauliflower into small pieces and add to food processor filling halfway.
Work in batches processing cauliflower to a grit-like consistency.
Heat a saucepan on medium, then add cauliflower and half the chicken stock or water.
Cook for 10 to 15 minutes, stirring often until “grits” are creamy.
Turn heat to lowest setting, season with salt, and stir in 3 tbsp butter.
While grits are cooking, heat a large saute pan on medium, add bacon, and cook until crisp.
Remove bacon from pan, leaving grease, and increase heat to medium high.
Add onion and cook until soft and translucent, about 4 minutes.
Add garlic and continue to cook until fragrant, about 2 minutes.
Add mushrooms and cook until soft, about 4 minutes.
Reduce heat to medium and add Franks Red Hot, remaining chicken stock or water, and lemon juice. Bring to a simmer.
Add shrimp and cook for 3-4 minutes, turning halfway through, until opaque and cooked through.
Remove from heat, then add bacon back to pan and stir in remaining butter.
Divide “grits” between 4 bowls and spoon shrimp mixture over top, then garnish with scallions.