DARE 2 WYN

These southerner's sure give you lots of food

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Shrimp and Cauliflower Grits

Ingredients:
18.7 oz raw, peeled, deveined shrimp~Yields 11.6 oz cooked (1 2/3 leanest)
1/2 tbsp Cajun seasoning (3 condiments)
1/4 tsp salt (1 condiment)
Cooking spray
1 tbsp lemon juice (1 1/2 condiments)
1/4 cup chicken broth (1/4 condiment)
1 tbsp butter (2 healthy fats)
2 1/2 cups (8.8 oz) finely riced cauliflower (5 greens)
1/2 cup unsweetened original almond or cashew milk (1/2 condiment)
2 tbsp sour cream (1 healthy fat)
1/3 cup reduced fat shredded cheddar cheese (1/3 lean)
1/4 cup (.88 oz) thinly sliced scallions (1/2 green)
1 tbsp fresh chopped parsley (optional 1/4 condiment)

Directions:
Toss shrimp and Cajun seasoning together in a large bowl.
Spray a medium sized skillet with cooking spray, and heat over medium heat. Cook shrimp until pink, about 2 to 3 min per side.

Add lemon juice and chicken broth, scraping any bits off of the bottom of the pan, and simmer for 1 minute, set aside.

In a separate skillet, heat butter over medium heat. Add riced cauliflower, and cook for 5 min. Add milk and salt, and cook for an additional 5 minutes.

Remove from heat, and stir in sour cream and cheese until melted.

Serve shrimp on top of cauliflower grits, and top with scallions.

2 Servings with
1 Leanest, 3 Greens, 3 Condiments and 2 Healthy Fats per serving

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