Paleo Shrimp And Grits Recipe Whole30

Instructions

1. Prepare the 'Grits': In a food processor, pulse the cauliflower florets until they resemble coarse crumbs, resembling the texture of traditional grits.

2. Cook the 'Grits': In a large skillet, heat 1 tablespoon of ghee or olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant, about 2-3 minutes.

3. Add the Cauliflower: Add the riced cauliflower to the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower becomes tender and slightly golden. Season with salt and pepper to taste.

4. Prepare the Shrimp: In a separate skillet, heat the remaining tablespoon of ghee or olive oil over medium heat. Add the diced red bell pepper and cook for 2-3 minutes until softened.

5. Cook the Shrimp: Add the peeled and deveined shrimp to the skillet with the bell pepper. Sprinkle Old Bay seasoning over the shrimp and cook for 2-3 minutes per side until they turn pink and opaque.

6. Combine and Serve: Pour the coconut milk over the shrimp in the pan and let it simmer for an additional 2-3 minutes until heated through. Adjust seasoning with salt and pepper if needed.

7. Assemble the Dish: To serve, spoon the cauliflower 'grits' into bowls and top with the seasoned shrimp in coconut milk. Garnish with chopped fresh parsley for a pop of color and freshness.

8. Enjoy: Dive into this nourishing Paleo Shrimp and Grits dish that is not only Whole30 compliant but also bursting with flavor and wholesome ingredients. It's a comforting and satisfying meal that will make you feel like you're indulging, all while staying on track with your health goals.