NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp, peeled & deveined

200 g Cauliflower Rice

1/4 cup Unsweetened Almond Milk

1 tbsp Nutritional Yeast

1 tsp Olive Oil (for grits)

1 tsp Olive Oil (for shrimp)

2 cloves Garlic

3 medium slices Red Bell Pepper

2 stalks Green Onions

1 Lemon wedge

1 tsp Smoked Paprika

1/2 tsp Cayenne Pepper

Salt and Black Pepper to taste

PREPARATION

• 1

  In a blender or food processor, combine the cauliflower rice, unsweetened almond milk, nutritional yeast, 1 tsp olive oil, a pinch of salt and pepper. Blend until the mixture is smooth and creamy, resembling traditional grits.

• 2

  Heat a non-stick skillet over medium heat. Add the 1 tsp olive oil dedicated for shrimp. Once heated, add minced garlic and sauté for about 30 seconds until fragrant.

• 3

  Add the shrimp to the skillet along with the smoked paprika, cayenne pepper, salt, and black pepper. Sauté the shrimp for 2-3 minutes on each side until they turn pink and are cooked through.

• 4

  In a separate small pan, quickly sauté the red bell pepper slices just until they soften slightly, then set aside.

• 5

  Spoon the creamy cauliflower grits into bowls. Top with the spicy garlic shrimp, and add the sautéed red bell pepper slices.

• 6

  Finish with a garnish of chopped green onions and a squeeze of fresh lemon juice over the top. Serve immediately.