Ingredients
1 ½ cups riced cauliflower
2 cloves garlic, minced
4 oz cream cheese, softened
1 cup cheddar cheese, grated
2 cups chicken broth
1 cup heavy cream
4 oz raw shrimp, peeled and deveined
3 tbsp unsalted butter
1 tsp fresh parsley, chopped
½ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
Instructions
Bring 1 ½ cups water to a boil in a saucepan. Add riced cauliflower and garlic, reduce heat, and simmer 8-10 minutes until tender.
Mix in cream cheese, cheddar cheese, chicken broth, and heavy cream. Stir until smooth and creamy. Season with salt and pepper.
In a skillet, melt butter. Sauté shrimp 2-3 minutes per side until pink and opaque. Sprinkle with paprika, parsley, and a pinch of salt.
Serve cauliflower grits in bowls, top with shrimp, and drizzle with remaining butter sauce from the skillet.
Notes
Use frozen riced cauliflower for convenience
Substitute ¼ cup coconut milk for heavy cream for a dairy-free option
Add wilted spinach to boost vegetable content
Store leftovers in an airtight container for up to 2 days
- Prep Time: 12
- Cook Time: 15
- Category: Dinner
- Method: Simmering
- Cuisine: Southern American, Low-Carb
- Diet: Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 0.5g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 220mg