YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Grits with Spicy Garlic Shrimp
Savor a velvety bowl of low-carb cauliflower grits infused with a tangy twist of Greek yogurt and almond milk, topped with spicy garlic shrimp sautéed in olive oil. This dish offers a refreshing take on creamy comfort food with a kick of heat and vibrant flavors, perfect for any meal of the day.
INGREDIENTS
6 oz Shrimp
300 g Cauliflower
1/4 cup Low-Fat Greek Yogurt
1/2 cup Unsweetened Almond Milk
2 tsp Olive Oil
2 cloves Garlic
1/2 tsp Red Pepper Flakes
Salt and Black Pepper to taste
PREPARATION
Break the cauliflower into florets and steam or boil until tender, about 8-10 minutes.
Place the steamed cauliflower in a blender along with the Greek yogurt and almond milk. Blend until smooth and creamy; season with salt and pepper to taste.
Pat the shrimp dry and season with a pinch of salt, black pepper, red pepper flakes, and minced garlic.
Heat 1 tsp of olive oil in a skillet over medium-high heat. Sauté the shrimp until pink and opaque, about 2 minutes per side. Remove shrimp from the skillet.
In the same skillet, add the remaining olive oil and a bit of minced garlic if desired, then briefly heat to enhance flavor without burning.
Spoon the creamy cauliflower grits into bowls and top with the spicy garlic shrimp.
Garnish with an extra sprinkle of red pepper flakes or a squeeze of lemon, if desired, and serve immediately.