Nutrition balance score
Good
Glycemic Index
31
Low
Glycemic Load
5
Low
Nutrition per serving
Calories270.8 kcal (14%)
Total Fat11.2 g (16%)
Carbs14.5 g (6%)
Sugars6 g (7%)
Protein30.5 g (61%)
Sodium1094.6 mg (55%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonolive oil
1red bell pepper
large, seeded and chopped
1onion
medium, chopped
2 clovegarlic
small, chopped
1 x 15 ouncecan diced tomatoes
1 tablespooncajun seasoning
1 headcauliflower
leaves, hard stem and core removed
¾ cupmilk
or unsweetened non-dairy milk
½ teaspoonsalt
divided
¼ teaspoonpepper
½ cupgrated cheddar cheese
1 poundshrimp
peeled and deveined
¼ cupparsley
chopped
0.06hot sauce
optional, for serving
Instructions
Step 1
Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the bell pepper and onions and saute until the vegetables are tender and beginning to brown, 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the tomatoes, Cajun seasoning and 1/4 teaspoon of salt and bring to a simmer. Cover and reduce heat to low.
Step 2
2. Cut any leaves off of the cauliflower. Grate the cauliflower with a box grater into rice-like bits, stopping when you get to the hard core and stem. Discard core and place the grated cauliflower in a medium saucepan. Add the milk, remaining 1/4 teaspoon salt and a bay leaf. Bring to a simmer over medium-low heat and cook, stirring frequently, until the cauliflower is very tender, about 8 minutes. Season with pepper and stir in the cheese. Cover and keep warm over low heat.
Step 3
3. Add the shrimp to the tomato mixture, cover and cook over low heat, stirring once, until the shrimp are cooked through, about 8 minutes. Divide the "grits" among 4 shallow bowls and top with the shrimp mixture and a sprinkle of parsley.
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