Shrimp and "Grits"

Shrimp

  • 1 pound shrimp, peeled and deveined
  • 2-3 tablespoons Cajun seasoning
  • 2 tablespoons ghee or butter

Cauliflower "Grits"

  • 1 12-ounce bag frozen cauliflower
  • 1 large clove garlic, chopped
  • 2 tablespoons ghee
  • Salt & Pepper to taste

Directions

  1. Fill a medium saucepan with a couple inches of water and bring to a boil. Place frozen cauliflower in a sauce pan and top with 1 large clove garlic, chopped. Cover and cook until tender.
  2. When tender, place steamed cauliflower and garlic in the bowl and add ghee, mix.
  3. Pat dry and sprinkle shrimp with cajun seasoning. If your Cajun seasoning does not include salt, salt the shrimp as well.
  4. Heat 2 tablespoons ghee or butter in a large skillet, over medium-high heat. Once the skillet is very hot, add the shrimp and cook about a minute or two, or until the bottom side begins turning pink. Flip the shrimp and cook until the bottom side is turning pink. When the shrimp are no longer translucent down the middle, where they've been deveined, remove from the skillet immediately.
  5. Plate the cauliflower "grits" then shrimp on top. Use remaining ghee and cajun seasoning as a side "sauce" from the skillet. 
  6. Top w/cashews and enjoy!