Shrimp and Grits a Clean-Eating Makeover

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Shrimp and Grits a Clean-Eating Makeover. If your ultimate comfort food tends to be Southern-fried, this clean-eating recipe will curb (and satisfy) those greasy cravings. Riced cauliflower simmers on the stove in a coconut milk bath to stand in for traditional corn grits, while fresh lemon, a little spice, and a touch of ghee makes the shrimp portion of this classic dish much lighter without lacking in flavor. This easy-to-follow recipe comes together in 45 minutes and weighs in well under 300 calories per serving due to its sky-high protein content — one serving offers 29.8 grams.

INGREDIENTS

1 small head cauliflower, cut into florets
1 tablespoon ghee
1/2 large onion, diced
1 1/2 cups chicken broth
1/2 cup full-fat coconut milk
1/4 teaspoon sea salt
1/4 teaspoon black pepper

1 pound shrimp, peeled and deveined
Zest of 2 lemons
1/2 teaspoon garlic powder
1/8 teaspoon sea salt
1/8 teaspoon black pepper
2 teaspoon ghee
1 tablespoon lemon juice
Chopped parsley, to garnish

DIRECTIONS

To rice your cauliflower, use a food processor fitted with a shredding or grating blade. It can also be done with a regular blade by adding the cauliflower in a few batches and pulsing it into small pieces the size of rice. Set aside in a large bowl.
Heat a medium pot over medium heat, then add the ghee and onion. Cook and stir for about 4 minutes, until the onion begins to brown. Add the cauliflower, chicken broth, coconut milk, salt, and pepper.
Turn up the heat to high and bring the mixture to a boil, then reduce the heat to a simmer. Cook, uncovered, for 30 to 35 minutes or until the cauliflower is very soft and most of the liquid has cooked off.
Pat the shrimp dry with a paper towel and sprinkle it with lemon zest, garlic powder, salt, and pepper. Toss to make sure it’s very well coated.
Heat a large skillet over medium-high heat, then add the ghee. Place the shrimp in the skillet in a single layer, and cook for 1 minute on each side or until they’re no longer pink and are light golden brown.
Serve the shrimp on top of the cauliflower grits, add a drizzle of lemon juice, and chopped parsley as garnish.