The Atlanta Journal-Constitution
KETO SHRIMP AND CAULIFLOWER GRITS
This classic Southern breakfast — or, really, anytime — is easier to adapt to a keto diet than you may think. Shrimp bathed in a rich, buttery sauce? Perfect for keto. Grits? Maybe not, but finely ground cauliflower makes a fine substitute, especially when butter and cheddar cheese are folded in. Cook the shrimp in butter and bone broth — either store-bought or homemade will work — flavored with a touch of garlic and scallions.
1 pound cauliflower florets, roughly
chopped
1/2 cup water
4 ounces white cheddar cheese,
grated (about 1 cup) 7 tablespoons unsalted butter,
divided
1/2 teaspoon kosher salt, divided 1/8 teaspoon freshly ground black
pepper
2 scallions, roots trimmed and discarded, white and light green parts minced, green parts thinly sliced
1 clove garlic, minced
1 cup chicken bone broth, either homemade or keto-friendly commercially made, such as Pacific Foods 1/8 teaspoon ground cayenne 1 pound extra-large shrimp, peeled
and deveined
1 tablespoon chopped fresh parsley 1 1/2 teaspoons freshly squeezed
lemon juice
Pulse the cauliflower in a food processor until it forms very small, grainlike pieces, 10 to 15 (1-second) pulses.
Bring the water to a boil in a medium saucepan over high heat. Add the cauliflower, lower the heat to medium, and partially cover. Steam the cauliflower, stirring occasionally, until it is tender and most of the water has evaporated, 8 to 10 minutes. Remove from heat and stir in the cheese, 2 tablespoons butter, 1/4 teaspoon salt and the black pepper. Cover pot to keep warm while cooking the shrimp.
Place 4 tablespoons butter in a medium skillet. Cut the remaining tablespoon of butter into small pieces and set aside.
Place the skillet with the butter over medium-high heat and let the butter melt. Add the minced scallions (reserve the sliced scallion greens for garnish) and garlic, and cook, stirring frequently, until aromatic, 1 to 3 minutes. Stir in the broth, cayenne and 1/4 teaspoon salt and bring to a rapid simmer. Continue to simmer the sauce until it is reduced by half,
2 to 4 minutes. Decrease the heat to medium and add the shrimp. Cook, flipping the shrimp a few times, until the seafood turns opaque, 2 to 3 minutes. Push the shrimp to the edges of the skillet to make room for butter.
Whisk remaining 1 tablespoon butter into the sauce in the center of the skillet, one piece at a time. Remove from heat and stir in the parsley and lemon juice. Divide the cauliflower grits between 4 serving bowls. Top with the shrimp mixture and garnish with the reserved scallion greens. Serves 4.
Per serving: 455 calories (percent of calories from fat, 63), 34 grams protein, 8 grams carbohydrates (5 grams net carbs), 3 grams fiber, 32 grams fat (19 grams saturated), 257 milligrams cholesterol, 691 milligrams sodium.