CREAMY CAULIFLOWER GRITS WITH CAJUN HERB SHRIMP

Ingredients

FOR THE GRITS:

1 head cauliflower

1 cup fresh coconut milk

1 tbsp grass fed unsalted butter

¼ c Veggie stock

Salt to taste

¼ c light cheddar cheese, grated

FOR THE SHRIMP:

1 lb medium- jumbo shrimp, peeled and deveined

1 tbsp garlic, grated or chopped

Pinch black pepper

Cajun herb seasoning blend

Salt to taste (a lot of Cajun blends contain salt)

2 tbsp coconut oil

¼ c onion, chopped

¼ c yellow and red bell pepper mixed, chopped

Lemon juice

2 Tbsp chives to garnish

GREENS:

1-2 head baby bok choy,

Directions

1. CAULIFLOWER GRITS -
   Grate or add cauliflower florets to a food processor. You want the cauliflower to be about the size of rice grains.
   Add cauliflower to a medium size sauté pan and cook over medium-high heat for about 3 minutes, constantly stirring to release some moisture from the vegetable. Add one tablespoon of butter, 1/4 cup of coconut milk, ¼ cup of veggie stock and a pinch of salt. Stir and cook until moisture gets absorbed, and cauliflower cooks through about 5 minutes.
   
2. If you want your grits smooth but grainy: Using a hand blender or blender, pulse cauliflower mixture until it reaches desired texture). You don’t want the mixture to be completely smooth. Transfer back to the pan. Turn heat to medium and add in ½ cup grated cheese, stir until melted. Slowly add about ½ to ¾ cup more coconut milk until the grits are smooth and creamy. Taste and season with more salt and pepper as desired. Keep warm over very low heat while making the shrimp.
3. CAJUN SHRIMP-
   In a medium sized bowl combine shrimp and Cajun herb blend. Set aside. You can add more cajun blend if you want it really spicy.
   
4. Heat a large sauté pan over medium heat add two tablespoons of coconut oil. Add garlic and onion, stir and cook for 1 minute until fragrant. Add in the bell peppers and cook for a minute.
5. Turn heat to medium-high and add shrimp. Cook for 2 minutes on one side, and 1 minute on the other until pink. Add in a squeeze or two of lemon juice, 2 tablespoons chives. Stir to combine, cook about 1 minute. Transfer shrimp to a warm bowl.
6. GREENS-
   Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
   In the same pan add the baby bok choy. Cook on medium-high heat until wilted and tender, about 2 minutes. Season with salt and pepper. Plate and enjoy.