Shrimp and Cauliflower Grits

Hi again and welcome to a new recipe just for you, enjoy it!

Time: 35 mins                 Servings: 4            Calories per serving:330


  • Medium shrimp, peeled and deveined
    with tail on- 1 ¼ pound
    Cauliflower, trimmed and cut into small
    florets- 1 large head
    Unsweetened almond milk without
    carrageenan- 1 ½ cups
    Collard green leaves stem removed,
    halved lengthwise and thinly shredded- 4
    Extra virgin olive oil- 4 tbsp
    Nutritional yeast- 1/3 cup (optional)
    Garlic cloves, minced- 2 large
    Fresh flat leaf parsley, roughly chopped-
    ¼ cup
    Lemon juice – of 1 lemon
    Lemon wedges-2
    Cayenne pepper- a pinch (optional)
    Black pepper, freshly ground- to taste
    Salt – to taste


1. Transfer the cauliflower into a food processor and pulse it till they break down to the
size of rice grains. Place this on a medium saucepan along with ground pepper, half
teaspoon salt, one tablespoon of oil, and the almond milk and simmer it over medium
high flame for around 10 minutes. Stir this mixture frequently till it turns soft and starts
looking like grits. Remove from the flame and add nutritional yeast to t if you want. Add
salt and ground pepper to it and cover it and keep it aside.

2. Take a large skillet and heat a tablespoon of oil over a medium-high flame. Add the
collards and the salt and pepper to this, tossing intermittently while cooking for around 2
minutes till it becomes wilted and tender. Transfer it to a bowl and wipe the skillet for
further use.

3. Sprinkle salt and pepper over the shrimp and heat 2 tablespoons of oil on the large
skillet at medium-high flame. Add the garlic, cayenne pepper and shrimp to this and cook
while tossing for around 3 to 4 minutes till it turns pink and is just cooked through.
Remove it from the flame and add a tablespoon of water, lemon juice, and parsley and stir
so that the shrimp will get coated in the sauce.

4. Portion the cauliflower grits into bowls. Put collards on top of it followed by shrimp
and then the sauce. Serve the dish with lemon wedges.

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