Shrimp and “grits” (lactose free)

Ingredients

• 450 g Shrimps, peeled and cleaned
• 200 g Cauliflower
• 940 ml Water
• 230 ml Homemade chicken stock
• 4 slice Bacon
• 3 pcs Spring onion
• 1 pcs Onion, chopped
• 1 pcs Green bell pepper, chopped
• 2 clove Garlic, peeled, minced
• 2 tbsp Parsley, fresh, chopped
• 2 tbsp Unsalted butter, lactose free
• 2 tbsp Lemon juice, fresh
• 1/2 tsp Salt, fresh ground

Method

1. Fry the bacon slices in large pan, until crispy for 4-5 minutes; remove and chop.
2. Discard bacon but leave some, so pan is nicely coated; set aside.
3. Bring the water to a boil in medium pot. Place cauliflower in food processor and pulse until you get rice structure.
4. Add the salt and cauliflower, stirring with the wooden spoon.
5. Reduce heat to low and simmer the cauliflower for 20 minutes.
6. Clean shrimps and set aside.
7. When the “cauliflower grits” are cooked, heat pan with bacon grease in it, over medium-high heat.
8. Add onion and peppers then cook for 5 minutes until tender.
9. Add the bacon, garlic, and shrimps; toss to combine.
10. Cook for 1-2 minutes.
11. Add chicken stock to the shrimps, and boil for 5 minutes.
12. Drain cauliflower and add the cheese in. Stir well to combine.
13. Serve cauliflower grits in a small bowl.
14. Add parsley and spring onions to the shrimps then toss to combine.
15. Serve over the cauliflower grits and sprinkle with lemon juice.