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Shrimp and grits get a low-carb update in Cauliflower Grits with Gouda Cheese and Blackened Shrimp.



Total time

30 minutes




  • blackening MIX
  • 2 tablespoons smoked paprika
  • 1 tablespoon sweet paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon freshly ground black pepper
  • 1½ teaspoons dry mustard
  • 1½ teaspoons dried thyme
  • 1½ teaspoons dried oregano
  • 1 teaspoon cayenne pepper, or to taste
  • 1 teaspoon salt (kosher or sea)
  • cauliflower GRITS
  • 1 large head cauliflower
  • 2 tablespoons unsalted butter
  • 1 bunch scallions ( white and light green part only)
  • 1 cup chicken broth
  • 4 ounces reduced-fat cream cheese ((whipped or regular) room temperature)
  • 4 ounces Gouda cheese (shredded)
  • salt and freshly ground black pepper
  • ¼ cup fresh parsley
  • 3 tablespoons olive oil (or as needed)
  • 1 pound jumbo shrimp (16-20 ct)


  1. BLACKENING MIX:  Combine spice mixture in a small bowl.  Set aside.
  2. CAULIFLOWER GRITS:  Process the head of cauliflower through the Oxo Good Grips Spiralizer as shown, then finely chop if necessary.  Set aside.
  3. Heat butter in a shallow saucepan over medium-high heat.  Add scallions, reduce heat to medium and cook 1-2 minutes to soften.
  4. Add chicken broth and bring to a boil.  Whisk in cream cheese, stirring constantly until cream cheese is incorporated into the broth.
  5. Add the cauliflower and cook 2-3 minutes, stirring often.  (I like them a little less cooked--you may like them cooked more.)  Add the Gouda cheese, continuing to stir until the cheese has melted and cauliflower is a creamy consistency.  Season to taste with salt and black pepper.  Stir in parsley and keep warm.
  6. SHRIMP:  Generously coat the shrimp with the blackening mix.  Heat olive oil in a cast iron or nonstick pan over medium high heat.  Add the shrimp and cook 1-2 minutes per side or until firm, being careful not to overcook.  Serve grits topped with shrimp.
  7. View the recipe instructions at From a Chef's Kitchen

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