Shrimp & cauliflower grits

Ingredients: 1 lb shrimp (16-20 per pound or bigger), 1/2 cup baby portobello mushrooms (diced), 1/2 small onion (diced), 1 red bell pepper (diced), green onion for garnish, 2 cloves garlic (minced), 2 tablespoon olive oil, 1 jalepeno (diced), paprika, white pepper powder, 1 head of cauliflower, 1 cup chicken stock (low-sodium), 1/2 cup flour

This featured recipe is a Southern classic and certainly one of my all-time favorite meals. The problem, for me at last, is that whenever I order this dish at a restaurant I feel like the server ladles a cup of drawn butter on it just prior to bringing it out to me. Southerners will be quick to tell you that shrimp & grits are just not shrimp & grits without butter and I would have to agree. Still, there has to be a way to enjoy this amazing food marriage without slipping into a food coma. In the recipe below I replace butter with a healthier source of fat (olive oil) and use cauliflower instead of actual grits. Cauliflower can be incredibly smooth like mashed potatoes when blended. The natural buttery taste of cauliflower also make it so that your taste buds don't miss a beat of this Southern classic.

In a medium pan, heat 1 tablespoon of olive oil over medium-high heat. Make sure the shrimp are peeled and cleaned. Lightly dredge the shrimp in some flour and add to the heated pan. The light coat of flour will make the shrimp crispy and awesome. Cook for about 1 minute per side. Sprinkle some salt & pepper, paprika and white pepper onto the shrimp while it is cooking. Remove the shrimp once it is orange all the way through, but do not discard the oil from the pan. Add the chopped onion, jalepeno and red bell pepper to the pan. Cook until the onions are translucent. Next, add the garlic and mushrooms. If the mixture seems a little dry, feel free to add 1/2 cup of chicken stock or water. Cook on medium heat for 3-4 minutes. Remove the pan from heat and add the chopped green onions. Serve the mixture along with the shrimp over the cauliflower grits (recipe shown below) and dig in!

Cauliflower grits:
Cut the cauliflower florets from the stem. Boil or steam the cauliflower florets for 10 minutes or until fork tender. Place the cooked florets into a blender, add 1 tablespoon of olive oil, 1 cup of low-sodium chicken stock and salt & pepper to taste. Blend until smooth.

(This recipe makes 3-4 servings)