If you want a comforting meal my Shrimp n’ “Grits” is the perfect dinner. Low-calorie and nutritious, this recipe is sure to be a crowd pleaser. My “grits” are actually made from cauliflower. I use avocado oil but you can substitute olive oil. Serves 2 people.
What you'll need: 1 small head of cauliflower, washed and cut into florets 1/4 cup parmesan cheese 1/8 cup almond milk (or regular milk) 1 lb shrimp (about 8-10) shelled and deveined 2 tbsp lemon juice 1 clove garlic 3 tbsp avocado oil (or olive oil) 1 delicata squash salt and pepper
Directions:
Preheat oven to 400 degrees. Wash and cut squash lengthwise. Discard seeds. Cut very thinly into half moons. Place in bowl and toss with 2 tbs avocado oil and season with salt and pepper. Bake for 20 minutes. * If you bake them a little longer and get them slightly crisp, they are an amazing snack too!
Add cauliflower florets to a pot of water and boil for 15 minutes, until tender. Drain and add to blender. Add cheese and milk and blend until almost smooth. Add salt and pepper to taste.
Shrimp cooks very fast so you will do this step last. Toss shrimp in lemon juice and pinch of salt. Add 1 tbs avocado oil to pan on medium-high heat and add one crushed garlic clove to give off flavor to oil. Once oil is hot enough (sizzling) add shrimp. Cook about 2 minutes per side. Once shrimp turns pink, it is done.
Assemble squash, shrimp and “grits” and enjoy!
