AuthorKevin PetrizioThis recipe was inspired by my client Mike. He took the Mashed cauliflower recipe and added rice and shrimp. Awesome Mike! I went a step further and took it in the direction of shrimp with grits. I added our creole seasoning and a splash of Louisiana hot sauce and before I knew it, I was eating shrimp and grits! Not really, but pretty close! Give it a try yourself and let me know what you think!
Add water to a medium or large skillet. Bring to a boil.
Add Morton's Lite Salt, pepper, Creole seasoning and hot pepper flakes to the water.
Add shrimp and cook for 3 - 5 minutes until shrimp are pink and curly.
Add in cauliflower and rice. Mix together well.
Cook for a few minutes until most of the liquid has evaporated.
Divide into two servings and top with hot sauce and parsley.
Each Portion is 2.5 cups
Makes 2 servings
Count each serving as: 1 Protein - 1 veggie - 1 starch - 1 Fat
Ingredients
Directions
Add water to a medium or large skillet. Bring to a boil.
Add Morton's Lite Salt, pepper, Creole seasoning and hot pepper flakes to the water.
Add shrimp and cook for 3 - 5 minutes until shrimp are pink and curly.
Add in cauliflower and rice. Mix together well.
Cook for a few minutes until most of the liquid has evaporated.
Divide into two servings and top with hot sauce and parsley.
Each Portion is 2.5 cups
Makes 2 servings
Count each serving as: 1 Protein - 1 veggie - 1 starch - 1 Fat
