Fall season has arrived and all I can think about is making hearty and comforting dishes. From soups, stews, baked goods and one of my favorite southern dishes Shrimp and grits.
What is on your recipe list for this fall?
I am thinking wholesome hearty and healthy dishes. Typically, I make stew meats and veggies, soups and casseroles, and baked pasta dishes as well. This time, I added shrimp and grits, to my fall menu. I decided to make this popular southern dish but with a twist. This is a healthier low carb version of this amazing dish.
So started thinking, what has a similar consistency like the grits? What about using one of latest popular vegetables for this dish?
You guess it right CAULIFLOWER! This veggie has become a very popular low carb option and so versatile to use in many dish. It is my new fave ingredient.
So let's try it! I decided to substitute the corn meal with finely grated cauliflower rice to make the grits. To get a creamy velvety consistency I used coconut milk and let is simmer until all the flavors are combined. It is so delicious and tasty.
For the shrimp spices I made my own blend with my pantry favorites: smoked paprika, cumin, onion powder, salt and pepper. Then pan fried on my cast iron pan in butter and garlic. Only if you could smell.... it is fantastic!