Bbq Shrimp with Cauliflower Grits

March is National Kidney Month. Amy Davis and Chef Kip Cullen from Swegs Kitchen make a meal that is good for your kidneys.

BBQ Shrimp & Cauliflower Grits

Materials: Pan, saute spoon


* 1 Tbsp Butter

* 1 Tbsp Earth Balance

* 1 Tbsp garlic

* ½ Tbsp lemon Juice

* 2 Tbsp Worcestershire

* 1 Tbsp Tabasco

* 2 oz water

* 1/2 Tbsp Magic seasoning

* ½ Tbsp Rosemary

* 1 Tbsp Brown Rice flour

* 1 tsp paprika

* 1 lb shrimp

* 1 Tbsp parsley


BBQ Shrimp Instructions:

1. Add earth balance and butter to the pan. Add garlic and cook until fragrant.

2. Add shrimp

3. Add wet ingredients (lemon juice, Worcestershire, tabasco, water)

4. Add seasonings (Magic seasoning, rosemary, brown rice flour, paprika)

5. Saute until shrimp are done cooking, about 5 minutes


Cauliflower Grits

Materials: large pot, potato masher, mixing bowl


* 1 head of cauliflower

* 1 T garlic

* 1 oz Extra Virgin Olive Oil

* ¼ C onion

* 1 pinch white pepper

* 1 tsp sea salt

* 2 T Brown Rice flour


Cauliflower Grits Instructions:

1. Steam cauliflower until soft, about 10 minutes

2. Once cooked, place cauliflower in large bowl or blender

3. Add remaining ingredients (garlic, EVOO, onion, white pepper, sea salt, brown rice flour)

4. Mash or blend until smooth

To plate: Ladle 4 oz of cauliflower mash and 5 oz of BBQ Shrimp onto a dish with rounded edges. Garnish with parsley.

© 2018 WWL-TV


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