Add shrimp and smoked paprika together in a small bowl, set aside while you prep the veg

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.

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.

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)

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!

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

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!