Whole30 Shrimp and Cauliflower Grits
Recipe GLPR472f08f8d13177
A Whole30-compliant, grain-free take on traditional grits made from creamy cauliflower rice simmered in almond milk, topped with garlicky shrimp and wilted collard greens. Finished with a bright lemon pan sauce for a satisfying, protein-rich main course.
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Ingredients
1 large head cauliflower (about 2 pounds), trimmed and cut into small florets
1 1/2 cups plain unsweetened almond milk, without carrageenan
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
1/3 cup nutritional yeast, optional
6 collard green leaves, stems removed, halved lengthwise, and thinly shredded crosswise (about 4 cups)
1 1/4 pounds peeled and deveined tail-on medium shrimp
2 large cloves garlic, minced
Pinch of cayenne pepper, optional
1/4 cup fresh flat-leaf parsley, roughly chopped
½ Juice of 1/2 lemon, plus lemon wedges for serving
Directions
Working in two batches, pulse the cauliflower florets in a food processor until the pieces are broken down to rice-grain-sized bits (some clumping is fine). Transfer the processed cauliflower to a medium saucepan. Add the almond milk, 1 tablespoon of the olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Bring to a simmer over medium-high heat, stirring frequently, until the mixture becomes soft, smooth, and resembles thick grits, about 10 minutes. Remove from heat, stir in the nutritional yeast if using, and taste to adjust seasoning with additional salt and pepper as needed. Cover the pan and keep warm.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shredded collard greens, season with salt and pepper, and cook while tossing constantly until slightly wilted and tender, 2 to 3 minutes. Transfer to a serving bowl and keep warm. Wipe the skillet clean with a paper towel.
Season the shrimp with salt and pepper. Add the remaining 2 tablespoons of olive oil to the skillet and heat over medium-high heat. Once hot, add the shrimp, minced garlic, and cayenne pepper if using. Cook, tossing frequently, until the shrimp turn pink and are cooked through, 3 to 4 minutes. Remove from heat, add the chopped parsley, lemon juice, and 1 tablespoon of water. Stir gently to coat the shrimp with the pan sauce.
Divide the warm cauliflower grits evenly among four shallow bowls. Top each portion with some of the wilted collard greens, then the garlic shrimp and sauce. Serve immediately with lemon wedges on the side.
