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Shrimp and Cauliflower Grits / AIP

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Difficulty: Intermediate
Servings: 3
Description

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
  • 1/2 cup Coconut Milk
  • 1 head Cauliflower
  • 1 tsp Sea Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion, dried, minced
  • 1 tbsp Ghee
    • Parmesan Sauce
  • 1 cup Coconut Milk
  • 6 tbsp Nutritional Yeast
  • 1/2 tsp Garlic Powder
  • 1/2 cup Coconut Yogurt
  • 1/4 tsp Sea Salt
    • Tamarind Sauce
  • 1/2 tsp Horseradish Powder (Substitute grated horseradish if available)
  • 1/2 tsp Water (Skip if using fresh horseradish)
  • 1/4 tsp Lemon Juice
  • 1 tsp Olive Oil
  • 1 tbsp Tamarind Paste
    • Shrimp
  • 12 oz Frozen Shrimp / thawed (Peeled and deveined)
  • 2 tsp Ghee
  • 1/2 tsp Garlic Powder
Instructions
    Grits - Chop
  1. 1
    Ricing cauliflower
    • 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.
    2. Grits - Cook
  2. 2
    • 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.
    3. Grits - Puree
  3. 3
    Cauliflower 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.
    4. Parmesan Sauce
  4. 4
    Parmesan Sauce
  5. Add coconut milk to small saucepan.
  6. Warm over medium low heat. Do not allow to boil or scald.
  7. Stir in nutritional yeast and salt until fully mixed.
  8. Remove from heat.
  9. Stir in yogurt.
  10. Return to low heat, stirring occasionally.
    11. Tamarind Sauce
  11. 5
    Tamarind Sauce
  12. Stir horseradish powder, water, and lemon juice together in a small bowl (skip this step if using fresh horseradish).
  13. Let mixture sit for 10 minutes to rehydrate.
  14. Add olive oil and tamarind paste to horseradish and lemon juice.
  15. Stir until well mixed.
  16. Set aside.
    17. Shrimp
  17. 6
    Tamarind 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.
    18. Serving
  18. 7
    • 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.
Keywords: grits, aip, compliant, cauliflower, shrimp, tamarind, nutritional yeast, parmesan
Read it online: https://aipgourmet.com/recipe/shrimp-and-cauliflower-grits-aip/