1-1/2 lbs shrimp, peeled and deveined
2 Tbsp + 2 tsp olive oil
2 garlic cloves
2 tsp paprika
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp cayenne pepper
3/4 tsp sea salt
4 cups cauliflower, broken into florets
1/2 cup almond or oat milk
2 Tbsp nutritional yeast
Place cauliflower florets in a large pot with 1 cup water. Bring to a low boil and cover. Boil 20 minutes or until cauliflower is fork-tender.
Drain florets and place into a blender with milk, 2 tsp olive oil, nutritional yeast and 1/2 tsp salt. Pulse until smooth.
Heat 2 Tbsp olive oil in a large skillet over medium heat. Stir in shrimp, seasonings, and 1/4 tsp salt. Cook 6 minutes, stirring occasionally.
Separate “grits” into 4 equal servings and top each with 1/4 of the seasoned shrimp.