This dish is an homage to gambas al ajillo, a simple but genius combination of shrimp slow-cooked in olive oil that’s been infused with lots of garlic, smoked paprika, and a touch of heat. Add a side of roasted vegetables and some crusty bread and dinner is served.
When you lower the calories and carbs by using cauliflower, you can add back flavor in the form of a touch of real butter and parmesan cheese to these “grits.” Cajun-seasoned shrimp adds the perfect touch of spicy when served over the creamy mock grits.