Shrimp and cauliflower grits
Cauliflower cooked in cream until it collapses and then half-blended is much closer to grits than riced cauliflower ever gets — the texture comes from the collapse, not from the blender.
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Ingredients
For the whole dish · serves 4
- Shrimp1¼ lb
- Cauliflower1 lb
- Heavy cream5½ fl oz
- Sharp cheddar3½ oz
- Bacon3 oz
- Butter1½ oz
- Scallionstwo, sliced
- Lemon and cayennehalf a lemon and a good pinch
- Sea saltto taste
Served with
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+3g net · 190 kcal · 15 min · together 10g net, 625 kcal
Method
6 steps · 35 minutes
- Peel the shrimp and simmer the shells in a little water for 10 minutes. That cup of pink stock is the difference between this and cauliflower cheese.
- Render the bacon slowly until crisp, lift it out, and keep the fat in the pan.
- Cook the cauliflower in the cream with a splash of the shell stock until it falls apart completely, about 15 minutes.
- Blend half of it and stir it back through the rest, then melt in the cheddar off the heat so it does not go stringy.
- Sear the shrimp in the bacon fat and butter for barely 90 seconds a side. They are done the moment they curl.
- Grits down first, shrimp on top, then the bacon, scallions, cayenne and a squeeze of lemon.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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