Shrimp and Grits

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy alternative to a southern classic.

Ingredients

Shrimp

  • 1 lb shrimp (peeled)
  • 3 tablespoons cajun seasoning
  • 1 teaspoon salt
  • 2 tablespoons ghee

Grits

  • 12 oz frozen cauliflower
  • 2 garlic cloves (minced)
  • 2 tablespoons ghee
  • 1 teaspoon salt

Garnish

  • 2 tablespoons parsley (chopped)

Directions

  1. Fill a pot with 2 cups of water and bring to a boil.
  2. Place the cauliflower and minced garlic into the pot. Cover and steam until tender.
  3. When tender, place the steamed cauliflower and garlic into a food processor. Add ghee.
  4. Mix until the desired texture. Add salt and some of the water, depending on preference.
  5. Place the shrimp in a wide bowl. Pour in the cajun seasoning.
  6. Mix until shrimp are entirely coated. Add salt according to preference.
  7. Heat the ghee in a large pan over medium-high heat.
  8. Add the shrimp and cook fully through on both sides.
  9. Meanwhile, divide the cauliflower “grits” into two even bowls.
  10. Once shrimp are cooked, place half on top of each serving of grits.
  11. Add some ghee to the pan and mix with the leftover seasoning to create a sauce.
  12. Pour the sauce over the dish. Garnish with parsley.
  13. Enjoy!

Cauliflower Chicken Fried Rice

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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No need for a teppanyaki grill with this great at-home recipe.

Ingredients

  • 4 cups cauliflower rice
  • 3 large eggs
  • 1 lb chicken breast (finely cut)
  • 2 garlic cloves (minced)
  • ½ cup onion (diced)
  • ¼ cup spring onion (chopped)
  • 4 tablespoons teriyaki sauce (primal kitchen)
  • 2 tablespoons sesame oil
  • 2 tablespoons avocado oil
  • 1 teaspoon salt

Directions

  1. Heat half the avocado oil and sesame oil in a large skillet over medium-high heat.
  2. Whisk the eggs and pour into the pan. Season with salt and cook fully through.
  3. Remove the eggs and set aside on a cutting board until they cool off. Roughly chop into small pieces.
  4. Pour the remaining avocado oil and sesame oil into the pan. Add the onions and cook until they have softened.
  5. Add the garlic and cook for about another 30 seconds, until they become fragrant.
  6. Rinse the chicken and pat dry. Season with salt and add to the skillet.
  7. Cook for about five minutes until the chicken is mostly done.
  8. Add in the cauliflower rice and stir for about 3-5 minutes until the rice begins to soften.
  9. Stir in the cooked egg and teriyaki sauce and keep stirring until most of the liquid has evaporated.
  10. Scoop into serving bowls. Garnish with green onions and sesame seeds.
  11. Enjoy!