Shrimp and Cauliflower grits

From The Paleo Performance Cookbook by Stephanie Gaudreau

Garlic Lemon Shrimp and Cauliflower Grits

INGREDIENTS

1 small head cauliflower, cut into florets
1 tablespoon ghee
1/2 large onion, diced
1 1/2 cups chicken broth
1/2 cup full-fat coconut milk
1/4 teaspoon sea salt
1/4 teaspoon black pepper

1 pound shrimp, peeled and deveined
Zest of 2 lemons
1/2 teaspoon garlic powder
1/8 teaspoon sea salt
1/8 teaspoon black pepper
2 teaspoon ghee
1 tablespoon lemon juice
Chopped parsley, to garnish

DIRECTIONS

1. To rice your cauliflower, use a food processor fitted with a shredding or grating blade. It can also be done with a regular blade by adding the cauliflower in a few batches and pulsing it into small pieces the size of rice. Set aside in a large bowl.
2. Heat a medium pot over medium heat, then add the ghee and onion. Cook and stir for about 4 minutes, until the onion begins to brown. Add the cauliflower, chicken broth, coconut milk, salt, and pepper.
3. Turn up the heat to high and bring the mixture to a boil, then reduce the heat to a simmer. Cook, uncovered, for 30 to 35 minutes or until the cauliflower is very soft and most of the liquid has cooked off.
4. Pat the shrimp dry with a paper towel and sprinkle it with lemon zest, garlic powder, salt, and pepper. Toss to make sure it's very well coated.
5. Heat a large skillet over medium-high heat, then add the ghee. Place the shrimp in the skillet in a single layer, and cook for 1 minute on each side or until they're no longer pink and are light golden brown.
6. Serve the shrimp on top of the cauliflower grits, add a drizzle of lemon juice, and chopped parsley as garnish.