Prep time: 5 minutes
Cook time: 30 minutes
Yield: 4 servings

Ingredients:

Spicy Shrimp:

  • 1 lb. raw shrimp, peeled and deveined
  • 1 Tb. paprika
  • 2 tsp. garlic powder
  • ½ tsp. cayenne pepper
  • 1 Tb. extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste

Cauliflower Grits:

  • 1 Tb. unsalted butter
  • 4 cups riced cauliflower
  • 1 cup whole milk
  • ½ cup crumbled goat cheese
  • Salt and freshly ground black pepper, to taste

Garlic Arugula:

  • 1 Tb. extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 4 cups baby arugula
  • Salt and freshly ground black pepper, to taste

Directions:

  • 1

    Put the shrimp in a large resealable plastic bag. Mix paprika, garlic powder and cayenne in a small bowl. Add this spice blend to the shrimp in the bag, tossing to ensure even coating. Place in the refrigerator while you prepare the grits.

  • 2

    Heat butter in a medium-sized pot over medium heat. Add cauliflower rice and cook until it starts to lose moisture, about 2 to 3 minutes.

  • 3

    Add half the milk and let it simmer. Keep stirring occasionally, allowing the cauliflower to soak up the milk, for about 6 to 8 minutes.

  • 4

    Pour in the remaining milk and continue to simmer until the mixture becomes thick and creamy, which should take around 10 minutes. Mix in the goat cheese and season with salt and pepper. Keep the mixture warm.

  • 5

    Warm olive oil in a large skillet over medium heat. Sauté the garlic until it becomes aromatic, about 1 minute. Add arugula and cook until it wilts, which takes about 3 to 4 minutes. Season with salt and pepper, then set aside after removing from the skillet.

  • 6

    Using the same skillet, heat more olive oil over medium heat. Cook the shrimp in it until they are pink, which should take about 4 to 5 minutes. Season with salt and pepper.

  • 7

    To serve, distribute the cauliflower grits evenly across four plates. Top each with an equal amount of garlic, arugula and shrimp. Serve the dish right away.