Blackened Shrimp and Grits

The classic southern combo of shrimp and grits gets a keto-friendly reimagining in this dish. Here, cauliflower “grits”, finished with cream cheese and melty sharp cheddar cheese, fills in for the traditional cornmeal. They are topped with tender blackened shrimp, pan-seared with green bell pepper for a light crunch. A lemon-chive vinaigrette, drizzled over the top, adds a bright and tangy finish.

Ingredients

  • 10 oz shrimp

  • 1 tsp blackening spices

  • 1/4 cup Lemon-chive vinaigrette

  • 1 3/4 oz green bell pepper

  • 1 1/2 cup riced cauliflower

  • 1 oz sharp cheddar cheese

  • 1 oz cream cheese

  • 2 tbsp almond meal

Directions

  • Medium dice green bell pepper into pieces, about 1/2 inch each.

  • Rinse shrimp. Pat dry with paper towels. Place in a medium bowl. Season with blackening spices and salt. Drizzle with about 1 tablespoon olive oil. Stir to coat.

  • Heat about 1 1/2 tablespoons olive oil in a medium saute pan over medium heat. Add cauliflower rice to hot pan. Season with salt and pepper. Cook 2-3 minutes, stirring occasionally.

  • Add about 1/2 cup water. Cook 3-4 minutes, or until cauliflower is tender and liquid cooks off, stirring occasionally. Remove from heat.

  • Heat 1 tablespoon butter and about 1 1/2 tablespoons olive oil in a large saute pan over medium-high heat. Add shrimp and bell pepper to hot pan. Lightly season with salt and pepper. Cook 5-6 minutes, or until shrimp are fully cooked and bell pepper is tender, stirring occasionally.

  • Add sharp cheddar cheese, cream cheese, and almond meal to pan with cauliflower. Salt and pepper to taste. Stir until cheddar cheese melts and cream cheese is incorporated.

  • Divide cauliflower “grits” between plates. Top with blackened shrimp and bell pepper. Drizzle with lemon-chive vinaigrette to taste.