Shrimp with Cauliflower “Grits” and Arugula
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Breaking news: We’ve officially found a new way to cook with our favorite veggie of all time, cauliflower. Presenting shrimp with cauliflower “grits” with arugula. With this healthy swap, you can lose the carbs but keep the flavor. Bonus: It’s ready in 30 minutes.
Ingredients
Spicy Shrimp
1 pound peeled and deveined shrimp
1 tablespoon paprika
2 teaspoons garlic powder
½ teaspoon cayenne pepper
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
Cauliflower Grits
1 tablespoon unsalted butter
4 cups riced cauliflower
1 cup whole milk
½ cup crumbled goat cheese
Salt and freshly ground black pepper
Garlic Arugula
1 tablespoon extra-virgin olive oil
3 garlic cloves, thinly sliced
4 cups baby arugula
Salt and freshly ground black pepper
Directions
1. Make the Spicy Shrimp: Place the shrimp in a large zip-top plastic bag. In a small bowl, stir the paprika with the garlic powder and cayenne to combine. Pour the mixture into the bag with the shrimp and toss well until they are coated with the spices. Refrigerate while you make the grits.
2. Make the Cauliflower “Grits”: In a medium pot, melt the butter over medium heat. Add the cauliflower rice and cook until it releases some of its moisture, 2 to 3 minutes.
3. Stir in half of the milk and bring to a simmer. Continue to simmer, stirring occasionally, until the cauliflower absorbs some of the milk, 6 to 8 minutes.
4. Add the remaining milk and simmer until the mixture is thick and creamy, 10 minutes more. Stir in the goat cheese and season with salt and pepper. Keep warm.
5. Make the Garlic Arugula: In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 1 minute. Add the arugula and sauté until wilted, 3 to 4 minutes. Season with salt and pepper, remove from the skillet and set aside.
6. In the same skillet, heat the olive oil over medium heat. Add the shrimp and sauté until fully cooked, 4 to 5 minutes. Season with salt and pepper.
7. To serve, divide the grits among four plates and top each with a quarter of the arugula and a quarter of the shrimp. Serve immediately.
Spicy Shrimp
122 calories
5g fat
3g carbs
16g protein
0g sugars
Cauliflower Grits
151 calories
10g fat
9g carbs
8g protein
5g sugars
Garlic Arugula
35 calories
3g fat
1g carbs
0g protein
0g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.