The classic Southern combo of shrimp and grits gets a keto-friendly reimagining in tonight’s 25-minute dish. Here, cauliflower “grits,” finished with cream cheese and melty sharp cheddar cheese, fills in for the traditional cornmeal. They’re topped with tender blackened shrimp, pan-seared with green bell pepper for a light crunch. A lemon-chive vinaigrette, drizzled over top, adds a bright and tangy finish.
Meatballs in Thai Panang Curry atop Cauliflower Rice