YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Grits with Spicy Garlic Shrimp
Savor this vibrant dish where silky, dairy-enhanced cauliflower grits create the perfect base for succulent, spicy garlic shrimp. The creaminess of Greek yogurt and a touch of almond milk blend seamlessly with roasted garlic and a hint of butter, while a burst of chili and lemon elevates the shrimp to a whole new level of deliciousness. This dish is ideal for any meal – from a hearty breakfast to a satisfying dinner – creating a comforting yet invigorating taste experience.
INGREDIENTS
6 oz Shrimp, peeled and deveined
2 cups Cauliflower florets
1/4 cup Nonfat Greek Yogurt
1/4 cup Unsweetened Almond Milk
1 tsp Olive Oil
1/2 tbsp Butter
2 Garlic cloves
1 tbsp Lemon Juice
1/2 tsp Chili Flakes
1/2 tsp Smoked Paprika
Salt & Black Pepper to taste
PREPARATION
Prepare the cauliflower by steaming it until tender, about 8-10 minutes.
Place the steamed cauliflower in a blender along with nonfat Greek yogurt, unsweetened almond milk, salt and pepper. Blend until smooth and creamy. Stir in the butter for extra richness.
Pat dry the shrimp and season them lightly with salt, black pepper, smoked paprika, and chili flakes.
Heat olive oil in a pan over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Add the seasoned shrimp to the pan and cook for 2-3 minutes per side until the shrimp turn pink and opaque. Squeeze lemon juice over the shrimp during the last minute of cooking.
Spoon the creamy cauliflower grits into bowls and top with the spicy garlic shrimp.
Garnish with an extra sprinkle of chili flakes or a drizzle of lemon juice as desired and serve immediately.