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Make cauliflower grits, by adding chicken broth, garlic, salt and pepper, and cauliflower rice to a small saucepan; simmer over medium heat, then reduce heat and cover
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Cook for about 10 minutes until it reaches a porridge consistency, then drain excess liquid
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Remove saucepan from heat and add in butter, heavy cream, and cheese
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Top with fresh ground pepper
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When grits are nearly finished, add a tablespoon of butter to a medium-sized nonstick pan and add shrimp to pan
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Season shrimp with salt, pepper, garlic powder, and paprika, and cook on one side for 3 minutes
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Flip shrimp and season other side. Add juice from one lemon to pan and finish sautéing for 2 minutes (until shrimp are completely pink)
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Serve shrimp on top of grits or on the side