Ingredients
Shrimp and Grits with Bacon:
- Shrimp - 1 lb , peeled and deveined ((Don't eat seafood? Chop up chicken breasts))
- Cauliflower - 1 head , chopped
- Garlic - 5 cloves , 2 peeled and 3 minced
- Bacon - 8 slices , diced
- Green onions - 3 stalks , chopped - white and green parts separated
- Fire-roasted diced tomatoes (14 oz) - 1 can , drained ((Sub normal diced tomatoes) )
- Grass-fed butter - 2 1/2 Tbsp
- Salt - 1/2 tsp
- Cooking oil - 2 Tbsp
- Lemon - 1/2 , juice of
- Hot sauce (opt) - to taste
Romaine Salad:
- Romaine lettuce - 6 oz , chopped
- Honey - 1 tsp
- Dijon mustard - 1/2 tsp
- Apple cider vinegar - 1 1/2 Tbsp
- Cooking oil - 3 Tbsp
Prep
- Shrimp - Defrost, rinse, and dry. (Can be done up to 1 day ahead)
- Cauliflower / Garlic / Bacon / Green onions / Romaine - Prep as directed. (Can be done up to 3 days ahead)
- Diced tomatoes - Drain.
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Make
- Place cauliflower and peeled garlic cloves into a microwave-safe bowl. Cover with a wet paper towel and microwave for 3 minutes. Place cooked vegetables, butter, and salt and into a food processor. Blend until smooth. Season to taste with salt and pepper.
- Whisk together honey, Dijon, apple cider vinegar, and oil. Taste and adjust flavors as needed.
- Heat a saute pan over medium-high heat. Add cooking oil and then bacon. Saute until the edges are golden and then set aside onto a paper towel lined plate to catch any fat. Keep ~1 tbs. (15 ml) of fat in the pot and add white parts of green onions and shrimp to heated oil. Saute for ~3 minutes and then toss in minced garlic and diced tomatoes. Cook until shrimp is pink and cooked through, another 2 to 4 minutes. Finish with lemon juice, and season with salt, pepper, and hot sauce.
- Toss lettuce with some salt and then dress with vinaigrette. Enjoy as a side to garlic pureed cauliflower topped with shrimp and bacon, garnished with green onion!
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