My mom grew up in Louisiana and learned how to cook all of the Southern and Cajun classics, so dishes like Crawfish Etouffee, Gumbo, Jambalaya and Shrimp and Grits were served up often. I’m so thankful she taught me how to make all of the classics so I can now pass those recipes on to my daughters.
Shrimp and Grits has always been a favorite of mine, and I’ve really missed it since I still avoid corn. So, I decided to get in the kitchen and cook up my version of Grain-Free Shrimp and Grits.
I first tried simmering the cauliflower, but the grits came out way too watery. So, that’s why in this recipe we start with sautéed “riced” cauliflower and then add the liquid afterwards. While it’s still not a corn-based grits dish, it comes pretty darn close!