Eat and Drink 30-minute recipe: Make this shrimp stir-fry over cauliflower grits from new cookbook You can make this Whole30-compliant meal in under 30 minutes. Photo Credit: Ghazalle Badiozamni By Meredith Deliso email@example.com @themerryness Updated January 1, 2018 4:57 PM Print Share fbShare Tweet Email Cauliflower might just be the hardest-working vegetable around. It’s subbed in for everything from steak to rice to pizza crust to, now, grits. The latest release from Whole30, the popular clean-eating diet, features a recipe for shrimp stir-fry over cauliflower grits. In keeping with the Whole30 philosophy, the recipe doesn’t feature any added sugar, alcohol, grains, legumes or dairy — with its exceptions of clarified butter and fruit juice as a sweetener. The recipe is one of 150 featured in “The Whole30 Fast & Easy Cookbook” ($30, Houghton Mifflin Harcourt) by Melissa Hartwig — a follow-up to her 2016 bestselling “The Whole30 Cookbook” — with an emphasis on recipes that can be cooked in 30 minutes or less using grocery store-bought ingredients. That includes cauliflower rice — if you can get your hands on it at places like Trader Joe’s — or you can make your own by chopping up a head in a food processor until the florets are in rice-size pieces. You can also make your own clarified butter, which lacks the milk proteins found in normal butter, or buy the nuttier-tasting ghee online or at health food stores. The end result is “incredibly creamy and decadent-tasting cauliflower grits,” notes Hartwig. Shrimp stir-fry over cauliflower grits Serves 4 2 slices Whole30-compliant bacon, chopped For the cauliflower grits 2 bags (12 oz. each) frozen riced cauliflower, or 6 cups raw cauliflower rice 1⁄4 cup clarified butter or ghee 2 tsp. minced garlic 1⁄2 tsp. salt 1⁄2 tsp. black pepper 1⁄2 cup Whole30-compliant unsweetened almond milk For the shrimp 1 tbsp. clarified butter or ghee 1 1⁄2 pounds peeled and deveined medium shrimp 2 tsp. minced garlic 1⁄2 cup sliced green onions 2 tbsp. fresh lemon juice 2 tbsp. chopped fresh parsley In a large skillet, cook the bacon over medium heat until crisp. Set aside on paper towels. Reserve 1 tbsp. of the drippings in the skillet. Make the cauliflower grits: While the bacon is cooking, place the riced cauliflower in a large microwave-safe bowl. Cover and cook on high for 5 to 6 minutes or until hot. Let stand 1 minute. Add the butter, garlic, salt, black pepper and almond milk. Using an immersion blender, blend until fairly smooth. Cover and keep warm while cooking the shrimp. Make the shrimp: Add the butter to the skillet with the bacon drippings. Add the shrimp and cook over medium-high heat, stirring, for 1 minute. Add the garlic and green onions. Cook, stirring, until the shrimp are opaque, about 3 more minutes. Stir in the lemon juice. (You can also use cooked shrimp: Add them after the garlic and green onions have softened and cook, stirring, until heated through, 1 to 2 minutes. Stir in the lemon juice.) Serve the shrimp on the grits, sprinkled with the bacon and parsley. From “The Whole30 Fast & Easy.” Copyright © 2017 by Melissa Hartwig. Used by permission of Houghton Mifflin Harcourt. All rights reserved. By Meredith Deliso firstname.lastname@example.org @themerryness Meredith has been a features editor with amNewYork since 2013, covering dining, health, travel and books. Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.