I really think you’re gonna LOVE this one, your family will too!
Buffalo Shrimp and Cauli Grits are;
- Fancy Looking for Entertaining
- Less than 30 Minutes to Make
- Really Hearty and Flavorful
SHORTCUTS
You may have to practice a time or two to get this down to 30 minutes, there’s a short cut or two that can help;
- Thaw, peel and devein your shrimp before hand
- Dice all the veggies up ahead of time
- Steam the cauliflower in advance
GET SAUCY
The sauce has so much depth of flavor due to the veggie combo, that deep rich coconut milk and the buffalo sauce. My fav is The New Primal Medium – just the right amount of savory, salty and a nice kick!
There’s a two step process for the sauce.
First, the coconut milk needs to thicken a bit with the veg and buffalo sauce. Reduce it uncovered until it will stick to and coat a spoon.
Second, add the shrimp in evenly and tuck them into the sauce so the shrimp is just popping out at the surface. This will help cook them AND get all that shrimpy seafood flavor married in to the sauce.
TRUE GRITS
A food processor comes in handy for the ultimate textured cauili grits. With the blade setting and plenty of fat to help break it down it only takes a few minutes! Scrape the sides and pulse, then keep pulsing.
The key here is somewhere to stop right before it turns into a mashed potato consistency, slightly chunky AND smooth. It may take a few tries to get the consistency your looking for! I’ve overcooked my cauli, it ended up being more like a mash but the flavors are still amazing. Learning how is part of the fun.
Digging this recipe? Here’s a couple more to crush on;
Paleo Swedish Meatballs (Dairy Free/Whole30)
Whole30 Supreme Italian Pizza Bake
Whole30 Hammered Chicken with Greens
Buffalo Shrimp and Cauli Grits
Cajun inspired shortcut using buffalo sauce instead of a laundry list of spices! Made with gorgeous gulf shrimp, the veggie 'holy trinity', buffalo sauce and creamy fatty coconut milk.
Ingredients
Buffalo Shrimp
- 1 Lb Peeled and Deveined Large Gulf Shrimp
- 2 tsp Smoked Paprika
- 1/4 Cup Avocado Oil
- 1 Med White Onion
- 1/2 Bunch Celery
- 1 Lg Red Bell Pepper
- 1/4 Cup Buffalo Sauce Try New Primal!
- 1 Can Full Fat Coconut Milk
- Green Onion for Garnish
Cauliflower Grits
- 1 Large Head Cauliflower
- 1/4 Cup Avocado Oil or Ghee
- 1 tsp Redmond Real Salt
Instructions
Buffalo Shrimp
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Add shrimp and smoked paprika together in a small bowl, set aside while you prep the veg
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Finely dice the onion, celery and red bell pepper. In a large saute pan add the avocado oil and bring to med-high temp. Saute the veggies for 5-7 minutes stirring often.
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Add buffalo sauce and coconut milk, bring to a rolling boil then reduce heat to medium low rolling boil until sauce is reduced to a thicker consistency - it will coat a spoon. This takes between about 7-10 minutes to achieve.
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Add the shrimp in an tuck gently into the sauce. Layer them all around the pan to evenly distribute, cover and cook another 5-7 minutes until the shrimp is translucent (white/pink flesh)
Cauli Grits
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Prep the cauliflower by cutting florets into walnut size pieces. Get water boiling first! When boiling then add the cauli to a double boiler/steamer and cover - cook for 8 minutes until JUST tender - don't overcook, you won't get the thicker 'grit' style if you do, it will be mash - will still taste just as good though!
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When cooked add carefully to a food processor with the chop blade set in place. Add oil/fat and salt. Pulse until cauli is blended to more of a 'riced' consistency. Your looking for that texture riiiiiiight before it all goes to mash - just a little chunky
Serve
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Layer the grits in the base of a bowl, make a well in the middle. Top with 1/3 of the shrimp and sauce. Garnish with a touch of green onion, salt as needed- Enjoy!
Recipe Notes
Time saving TIPS:
Get peeled and deveined shrimp!
Predice the veggies ahead of time!
Getting the hang of making the main dish and cauliflower at the same time may take a little practice to get this under 30 minutes- but you CAN do it!
If you go too thick wile making the grits you can always add a touch of water to thin again
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