Ketogenic Shrimp and Grits
Baked cauliflower pulsed in a blender with butter and cheese makes the perfect grits for this dish!
TOTAL TIME: 45 minutes
Shrimp - 10-12 pieces
Cauliflower - 1/2 head
Avocado Oil - 2 tablespoons
Chicken Broth - about 1/4 cup
Cheddar Cheese - 1/2 cup
Butter - 2 tablespoons for shrimp AND about 1/4 cup for grits
Green Onion - 1 piece
Smoked Paprika - 1/2 tablespoon
Salt/Pepper - to taste
For Cauliflower Grits:
Preheat oven to 450 degrees.
Cut cauliflower into small pieces.
Coat in oil and about ½ teaspoon salt.
Cook cauliflower in oven for 30 minutes. Cauliflower should be golden brown.
While cauliflower is still warm, run it through a blender with 1 cup of chicken broth - don’t take it too far to keep the gritty texture.
Transfer the cauliflower to a sauce pot.
Add ¼ cup butter.
Add ½ cup cheddar cheese. If too dry, add some heavy cream or more chicken broth.
Salt and pepper to taste.
Get a pan hot over medium heat. Add oil.
Add shrimp. Cook on each side for 3-4 minutes.
Add butter. Add smoked paprika.
Slice green onions for garnish.
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