Shrimp & Grits

Shrimp & Grits

Serves: 6

2 lb raw jumbo shrimp, tail on

2 tbsp Cajun seasoning

2 tbsp olive oil

6 tbsp butter

2 tbsp lemon juice

¼ cup white wine

¼ cup chicken broth

1 medium head cauliflower, riced

1 cup heavy cream

1 tsp salt

½ cup sour cream

1 cup sharp cheddar, shredded

4 green onions, sliced

1.   Place shrimp and Cajun seasoning in a large, re-sealable plastic bag. Shake gently to coat each shrimp evenly.

2.   In a large skillet, heat olive oil and 2 tbsp butter until butter is melted. Cook shrimp 2-3 minutes per side until no longer pink. Don’t crowd shrimp, do in batches if necessary.

3.   Add all shrimp to skillet (if done in batches) and deglaze with white wine and broth. Simmer for 1 minute then remove from heat.

4.   In a separate skillet, melt remaining butter.  Add cauliflower to skillet and cook 8-10 minutes until cauliflower begins to soften and there is slight browning in some areas of the skillet.

5.   Add heavy cream and salt and cook an additional 10 minutes until cauliflower is thickened.

6.   Remove from heat and add sour cream and cheese, stirring until cheese is melted and grits are creamy. There will be some texture remaining, do not blend.

7.   Serve shrimp over grits and top with sliced green onions.

Nutrition: 458 calories; 36g fat; 1118mg sodium; 8g carb; 2g fiber; 3g sugar; 42g protein