My wedding anniversary is coming up next month and my husband and I would give anything to visit Nola this year.

One of our favorite Nola dishes is Shrimp & Grits! Shrimp & Grits is a staple in New Orleans. The savory BBQ shrimp is seasoned with Cajun seasoning and smothered with garlic a top creamy mouthwatering grits.

Today I am making my low-carb version of Shrimp & Grits by substituting the grits with creamy cauliflower. This easy recipe has New Orleans written all over it and is the perfect romantic dinner for you and your significant other.

Shrimp Ingredients:

• 1-1/2lb Shrimp, Peeled & Devained

• 1lb of Andoille

• Olive Oil

• 1 Green Pepper

• Minced Garlic

• Can of Diced Tomatoes

• 1 Tablespoon Creole Seasoning

• Oregano

• Salt To Taste

• 2 Heads of Califlower

 “Grits” Ingredients:

• 1 Cauliflower Head

• 1/4 Cup Parmesan Cheese; Grated

• 1/2 Stick Grass-Fed Butter

• 2 Teaspoons of Garlic Powder

• Salt & Pepper To Taste

Feeds:  4 People
Prep Time:  10 mins
Cook Time:  35-40 Minutes
 Serve With:  Side Salad

Directions:

1. Heat a large pot with water and wait until it starts to boil. While water is heating up, cut cauliflower head into florets and place into boiling water. Cook for 10-15 minutes until very soft.
   

2. When florets are cooked, drain your water. Add the rest of “Grits” ingredients and stir on Medium-Low until all ingredients have melted and are completely incorporated. Keep warm.
   
   

3. Heat a medium saucepan and cook andouille sausages.

   
   

4. Add diced tomato, oregano, creole seasoning & garlic. Simmer for 10 minutes until starting to thicken.
   
   

5. Add shrimp and cook for 4-5 minute until cooked through.
   
   

6. Serve over cauliflower “grits” and feel free to use fresh herbs to garnish. Serve and enjoy!