1 head of cauliflower, roughly chopped
1 (32oz) low-sodium chicken stock
JF Spicy Salt
½ Tbsp butter (sub ghee or vegan butter)
1oz cream cheese (sub vegan cream cheese)
½ cup heavy cream (sub almond milk)
½ cup cheddar cheese (sub plant-based cheese)
3 green onions, chopped
4 pieces of bacon, chopped into little bits
1 clove of garlic, minced
2lb of medium size shrimp, peeled and deveined
½ tsp onion powder
½ tsp garlic powder
½ tsp parsley
½ tsp thyme
½ tsp oregano
1 tsp paprika
½ tsp Worcestershire sauce
Cheddar cheese, shredded (sub plant-based cheese)
Green onions, sliced
In a large pot, place the cauliflower in the chicken stock and season it with JF Spicy Salt. Bring this to a boil and let the cauliflower soften. Cook until it is tender, careful not to overcook it. Drain the chicken stock and return the cauliflower to the pot. Add the butter, cream cheese, and ¼ cup of the heavy cream to start. Using a hand blender, blend this together until it is the consistency of grits. Add the cheddar cheese and green onions. Mix well. Set to the side.
In a medium pan, crisp the bacon bits and reserve the bacon grease to cook the shrimp in. In the same pan, add 1 clove of garlic and sauté it in the bacon grease on medium for 1 minute. Add the shrimp and season with the onion powder, garlic powder, parsley, thyme, oregano, and paprika. Cook the shrimp through and add the Worcestershire sauce. Once the shrimp is cooked add ¼ cup heavy cream to make the sauce.
Serve the shrimp on top of your cauliflower ‘grits’ and garnish with the crispy bacon bits, cheddar cheese, and green onions.