Healthy Shrimp and "Grits" (Whole30, Keto, Paleo) #paleo #healthy #keto #shrimp #food

This sound shrimp and corn meal formula may very well overwhelm you. With just 5 fixings in the entire dish, it's stuffed loaded with flavor. This Whole30 supper formula is insane simple and quick, as well. Cauliflower corn meal make this dish low carb, keto, and paleo!

I put together this formula amid our first Whole30, when I had packs of solidified shrimp close by and no piece of information how to manage them. I was worn out on zoodles, so shrimp scampi = probably not.

Tired of cashew-cream-sustained chowders, so potato and shrimp chowder = no sir. Incredibly tired of coconut milk curries, so essentially every Whole30 shrimp formula on Pinterest ever = naw.

Rather, I just completely covered my shrimp in Cajun flavoring and tossed them in some hot ghee in a cast-iron skillet for a couple of minutes. Steamed a pack of solidified cauliflower with a minced clove of garlic, at that point blitzed it with somewhat more ghee in the nourishment processor until smooth. Um… OK, you're finished? Let you know… the ideal paleo shrimp and corn meal formula. Five fixings, fifteen minutes.

Also try our recipe : Keto Cookie Dough Dip #healthydiet #cookie #keto #dip #desserts

Ingredients :

Shrimp

• 1 pound large shrimp peeled and deveined
• 2-3 tablespoons Cajun seasoning without salt
• salt
• 2 tablespoons ghee or butter

Cauliflower "Grits"

• 1 12-ounce bag frozen cauliflower
• 1 large clove garlic , chopped
• 2 tablespoons ghee or butter
• salt , to taste

Equipment Needed

• food processor
• cast iron skillet

Instructions :

1. Fill a medium saucepan with a couple inches of water and bring to a boil. Place frozen cauliflower in a steamer basket and top with 1 large clove garlic, chopped. Cover and steam until tender.
2. When tender, place steamed cauliflower and garlic in the bowl of a food processor and add ghee or butter. Do not get rid of steaming water! Blitz until almost the desired texture. Add salt and a bit of steaming water, if desired, and process again until the desired consistency.
3. Meanwhile, make your shrimp. Pat dry and sprinkle very liberally with Cajun seasoning. You want the shrimp to be almost entirely coated, so don't skimp out here! We probably use about 2-3 tablespoons of seasoning. If your Cajun seasoning does not include salt, salt the shrimp now as well.
4. Heat 2 tablespoons ghee or butter in a large skillet, preferably cast-iron, over medium-high heat. Once the skillet is very hot, add the shrimp and cook about a minute or two, or until the bottom side begins turning pink. Flip the shrimp and cook until the bottom side is turning pink. When the shrimp are no longer translucent down the middle, where they've been deveined, remove from the skillet immediately.
5. Spoon the cauliflower "grits" into serving bowls and top with half the shrimp. Pour the ghee and Cajun seasoning "sauce" from the cast-iron skillet over serving bowls. Serve immediately.

Source : bit.ly/2X3gKsy

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