I love my Food Network Magazine and this recipe was from an issue back in Spring but it still was SO GOOD (and easy)! Instead of the instant grits I made "cauliflower grits." Gared said this is our new go-to recipe :)
1 bag of 12 oz frozen cauliflower rice
3/4 cup shredded pepper jack cheese (about 3 ounces) -- I used Hot Pepper Cheese
1 pound large shrimp, peeled and deveined
1/2 teaspoon cayenne pepper
2 stalks celery, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
4 scallions, thinly sliced (white and green parts separated)
1 tomato, chopped
Juice of 1/2 lemon
1. Take bagged cauliflower rice and cook according to directions. Once done throw in the food processor with ghee or 1 TBsp of Butter with 1 clove of garlic. Process till smooth (I added a little milk to make it creamier). Then stir in cheese and set aside.
2. Meanwhile, season the shrimp with salt and the cayenne. Heat a large nonstick skillet over medium high heat; add 1 tablespoon butter. Add the shrimp and cook until opaque and lightly browned around the edges, about 2 minutes per side. Remove to a plate but leave "juice in it."
3. Add 1 tablespoon butter (if needed), the celery, bell pepper, garlic, scallion whites and a pinch of salt to the skillet. Cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the tomato and cook until the pieces just start softening, about 1 minute.
4. Return the shrimp to the skillet along with the lemon juice, 2 tablespoons water and the remaining 1 tablespoon butter. Cook, tossing to coat, about 1 minute. Season with salt. Top each serving of grits with the shrimp and scallion greens.