JesseEatzA high-protein, low-carb take on a Southern classic, featuring spicy blackened shrimp over a creamy, savory cauliflower purée.
Steam the cauliflower florets until very tender, about 8-10 minutes.
Transfer steamed cauliflower to a blender or food processor with chicken stock, minced garlic, and parmesan. Blend until completely smooth and creamy like grits. Season with salt and pepper.
Toss the shrimp in a bowl with the blackening seasoning until evenly coated.
Heat a large cast-iron skillet over high heat. Lightly coat with olive oil spray.
Add shrimp to the hot skillet in a single layer. Sear for 2 minutes per side until charred and cooked through. Work in batches to avoid crowding.
Spoon the cauliflower 'grits' into bowls, top with the blackened shrimp, and garnish with green onions and a squeeze of fresh lemon.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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