First blog post of 2021. Let’s just say I’ve gained more than a few pounds in quarantine. I’m a teacher so I sit now for 10 to 13 hours a day. However, I’m so very grateful for so many things including this recipe I’ve adapted from Optavia. This recipe comes together very quick! Because I love Cajun spices, shrimp, and grits, this recipe brings me so much joy! The grits are not actually grits at all, but are made from cauliflower! Healthy recipe for the win! I will be making this AT LEAST once a month! Here’s to a healthy 2021!
Ingredients (2-3 servings)
- 1 lb. raw shrimp (peeled, deveined, tails off- I used 51-60 count)
- 1 TBS Cajun seasoning (or a bit more if you like it spicy)
- Cooking spray (I used avocado)
- 1/2 lemon, juiced
- 1/4 c. chicken stock or broth
- 1 TBS butter
- 2 frozen packages riced cauliflower (thawed and squeezed of excess liquid)
- 3/4 c. unsweetened milk of choice (I used cashew milk)
- 1/2 tsp granulated garlic
- 2 TBS plain Greek yogurt
- 1/2 c shredded cheddar cheese (feel free to use reduced fat)
- 1/4 c. Chopped scallions
- Salt to taste
- Thaw out riced cauliflower. Place in the center of a clean kitchen towel, pull up on edges of towel, and “ring out” as much liquid as you can over your sink.
- Toss shrimp in a bowl with Cajun seasoning.
- Heat 1 TBS butter to a pan and add cauliflower. Cook for about 5 over medium heat. Add milk of choice and garlic. Cover and cook for another 5 minutes, making sure to give it a couple stirs.
- Turn off the heat, add Greek yogurt and cheese. Stir until incorporated and melted.
- Meanwhile, add a little cooking spray to a pan over medium to medium-high heat and add shrimp. Cook 2 minutes, then toss and cook 2 more. Squeeze lemon over shrimp and add chicken stock to scrap up any bits from the bottom of pan. Cook for 1 more minute.
- Layer grits first, making a little well in the bowl. Add shrimp into the well (don’t forget to add a bit of the juice from the pan) and top with scallions.