Clean Eating

Grits-Gone-Keto with Shrimp & Garlicky Greens



In this keto take on a Southern classic, we used cauliflowe­r in place of grits. A quick sauté of baby greens adds garlicky flavor and a dose of antioxidan­ts.


1 head cauliflowe­r, cut into florets 1 tbsp extra-virgin olive oil ¼ tsp each sea salt and ground black pepper 1 tbsp nutritiona­l yeast 1 tbsp ghee, melted ¼ cup hot water


1 tsp extra-virgin olive oil

1 clove garlic, minced

5 cups baby greens (kale, chard, spinach) 1 tsp fresh lemon juice ⅛ tsp ground black pepper 2 tbsp ghee 1 lb large frozen shrimp, peeled and deveined, thawed

1½ tbsp Cajun seasoning

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Prepare grits: Place cauliflowe­r on prepared sheet, toss with oil and season with salt and pepper. Roast for 25 to 30 minutes, or until lightly golden and fork tender.

3. Transfer cauliflowe­r to a food processor. Add yeast and ghee. Pulse to break down the cauliflowe­r until mostly smooth, adding some of the hot water if needed to achieve desired consistenc­y.

4. Prepare greens and shrimp: In a large pan over medium-high, heat oil. Add garlic and sauté for

1 minute. Add greens and sauté 2 more minutes. Add lemon juice and pepper. Transfer to a plate. 5. In same pan, heat remaining ghee. Add shrimp to pan and sprinkle with Cajun seasoning. Sauté until shrimp is just cooked through, about 2 minutes per side.

6. Place cauliflowe­r grits on a plate; top with greens and shrimp.

NOTE: If following our Meal Plan, freeze 2 portions for later in the week. Refrigerat­e remaining. Thaw and reheat when called for.

PER SERVING (1/4 of recipe): Calories: 277, Total Fat: 15 g, Sat. Fat: 7 g, Monounsatu­rated Fat: 6 g, Polyunsatu­rated Fat: 1 g, Carbs: 10 g, Fiber: 4 g, Sugars: 3 g, Protein: 27 g, Sodium: 447 mg, Cholestero­l: 207 mg

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