Paleo Shrimp and “Grits”

The beauty of the cauliflower "grits" is that you can use them to replace lots of popular non-Paleo dishes: grits, mashed potatoes, whatever you can think of.

Of course, you can always add different seasonings too, for example, curry powder, to change the flavor up.  The garlic in this recipe really lends a nice savory aroma to the whole thing.  I hope you love it!


Prep/cook time= +/- 1 hour.  You’ll need a blender or food processor.

Shrimp topping:

2 cups medium-sized raw peeled and deveined shrimp

Seafood seasoning

½ cup green pepper, chopped

½ cup onion, chopped

Olive oil

Cauliflower mash, aka ‘grits’:

1 head cauliflower

3-4 large garlic petals (NOT whole cloves!)

Salt and pepper

2 oz hot almond or coconut milk

Olive oil

*Primal Paleo diet: 2 oz parmesan cheese

First, make the mash.  Preheat the oven to 450 degrees.  Peel leaves off cauliflower, and cut into florets.  Arrange evenly in a glass oven-safe pan.  Then, remove “paper” from the garlic petals and place them in the pan also.  (Roasted garlic is SO aromatic and delicious!)  Drizzle the whole thing with olive oil, then sprinkle with salt and pepper.  Roast the cauliflower and garlic 30-45 mins, or until fork tender.  It’s not an exact science, folks.

When you’ve got about 15 mins left till the cauliflower’s done, heat up a saucepan/frying pan to medium on the stove with a little olive oil.  Throw your veggies in the pan to soften first.  After a few minutes, add shrimp, and let them cook till they are nice and firm, and pinky-white in color.  Season, and set aside while you mash your “grits.” 

Now that the cauli is tender, throw it and the garlic into a blender or food processor (the FP is preferable, it’s easier) with your hot almond or coconut milk (just throw it in the microwave for 30 secs right before you need it).  Add cheese if you’re doing the cheese thing.  Blend/process until you have a smooth texture.  The less you blend, the more lumpy it’ll be. 

Until tomorrow, bon appétit!

-C.E.