Shrimp and Cauliflower Grits / AIP
Shrimp and grits, that Southern staple loved by many but outside the limits of AIP compliance. This recipe uses a seasoned cauliflower puree in place of the grits. AIP parmesan sauce provides the cheesy element, while a tangy tamarind sauce coats the shrimp.
Ingredients
Grits
Parmesan Sauce
Tamarind Sauce
Shrimp
Instructions
Grits - Chop
-
- Cut the cauliflower head in half for ease of use.
- Cut the florets off the head in 1" sections.
- Set up your food processor with the chopping blade.
- Put enough cauliflower in the food processor to come to the top of the chopper shaft.
- Pulse the cauliflower until it is the texture of rice.
- Move the cauliflower to a bowl for holding
- Repeat until all the cauliflower is processed.
Grits - Cook
-
- Melt 1 tbsp ghee in a skillet over medium heat.
- Transfer cauliflower rice into the skillet.
- Toast and dry the cauliflower until lightly browned, stirring and flipping occasionally (approximately 15 minutes).
- Remove from heat.
Grits - Puree
-
- Transfer cauliflower to a blender. Be careful not to overfill. You may need to run multiple batches.
- Add coconut milk in a percentage to match the cauliflower. (If you use half the cauliflower, use half the milk)
- Puree until smooth, or your desired "grits" texture".
- Transfer puree to a medium saucepan.
- Repeat until all cauliflower is pureed.
- Place saucepan on low heat.
- Stir in salt, garlic, and dried onion.
- Hold on low, stirring occasionally.
Parmesan Sauce
-
- Add coconut milk to small saucepan.
- Warm over medium low heat. Do not allow to boil or scald.
- Stir in nutritional yeast and salt until fully mixed.
- Remove from heat.
- Stir in yogurt.
- Return to low heat, stirring occasionally.
Tamarind Sauce
-
- Stir horseradish powder, water, and lemon juice together in a small bowl (skip this step if using fresh horseradish).
- Let mixture sit for 10 minutes to rehydrate.
- Add olive oil and tamarind paste to horseradish and lemon juice.
- Stir until well mixed.
- Set aside.
Shrimp
-
- Thaw shrimp (if still frozen).
- Heat ghee in a skillet over medium heat.
- Add shrimp and garlic.
- Cook until pink and translucent, flipping occasionally.
- Add tamarind sauce.
- Stir until well coated.
- Remove from heat.
Serving
-
- Spoon ~1/3 of the cauliflower into a bowl.
- Spoon enough parmesan sauce to cover the cauliflower.
- Add 1/2 the tamarind shrimp to the top of the bowl.
- Garnish with chopped parsley or scallion if preferred.
grits, aip, compliant, cauliflower, shrimp, tamarind, nutritional yeast, parmesan
