This is a lightened up version of the classic southern dish. By all means, you can use regular grits instead of cauliflower rice if you prefer. To do so, cook grits according to package directions and stir in the extra ingredients listed with the cauliflower grits. Serve Shrimp and Grits with a simple salad for a quick and easy dinner that comes together in less than 30 minutes.
Shrimp
-2 Tbsp butter, melted
-1/2 Tbsp seafood seasoning (such as Old Bay)
-1/2 Tbsp Worcestershire sauce
-2 lbs peeled large shrimp
-hot sauce and sliced green onions for topping
Cauliflower Grits
-24 oz cauliflower rice, cooked according to package directions
-1 Tbsp butter
-1 tsp salt
-1/2 c shredded cheddar cheese
In a medium bowl, stir together melted butter, seafood seasoning and Worcestershire sauce. Toss with shrimp. Spread shrimp onto a greased sheet pan and bake at 400 for 8-12 minutes, until shrimp have just turned opaque and haven’t started to shrivel up.
While shrimp cooks, in a serving dish stir together hot cooked cauliflower rice, butter, salt and cheddar cheese.
Once shrimp have finished cooking, spoon cauliflower “grits” into serving bowls, top with shrimp, then sprinkle with hot sauce and green onions and serve immediately.
