Shrimp and Grits recipe that is Kaufmann 2 approved!
1lb raw shrimp (w/o tails, peeled & deveined)
2 to 3 Tbsp Cajun seasoning
3 to 4 Tbsp butter
2 cups cauliflower (riced)
Pat shrimp dry with a paper towel and put in a large bowl. Sprinkle with Cajun seasoning and toss to coat. Set aside.
Melt 1 Tbsp of the butter in a large skillet, stir in cauliflower rice and cook until tender. If using frozen cauliflower rice; cook until water has evaporated.
Put cooked cauliflower rice into a bowl, cover and set aside.
Wipe skillet out with a paper towel and reuse for shrimp.
Melt 2 to 3 more Tbsp butter in the skillet, add shrimp and cook through on each side. This should only take a few minutes. Remove from heat.
Plate cauliflower rice and top with shrimp. Spoon remaining butter sauce from skillet over shrimp.