Happy weekend! The sun is out and the weather is ever so slowly creeping up to an acceptable Spring temperature, just in time for Easter Sunday. It’s been a while since I last shared a recipe- Matt and I have been busy finding and buying our first home! It’s been a very exciting and emotionally taxing process, but we’ll be relocating to a very old, beautiful home in Northern Minnesota. It’s full of character, natural light, and yes- a normal sized kitchen (!!!) so it’s all worth it.

I can’t say that we’ve been great about not eating meat on Fridays for Lent this year- mostly because I haven’t remembered while meal prepping. However, today is Good Friday so how about a healthy, easy, pescatarian, and very fresh meal that takes 30 minutes from prep time to table? Yes please.

This meal comes together so simply and while it’s full of vegetables, still emulates the rich taste and texture of traditional shrimp and grits (ghee is KEY here, don’t leave it out). The addition of baby spinach provides a beautiful vibrant green and some extra nutrients, helping ensure you get all your veggie servings for the day. These cauliflower grits make for an excellent Easter Sunday side dish as well- with or without the shrimp!

Shrimp & Cauliflower “Grits”

Prep time: 10 mins Cook time: 20 minutes Total Time: 30 minutes

Makes 4 servings

1 lb frozen or fresh jumbo raw shrimp, peeled

1 head organic cauliflower, cut into large florets

1 yellow onion, diced

2 C baby spinach

2 T ghee

1 T nutritional yeast (optional)

2 t garlic powder

Salt & pepper

Olive oil

1 lemon

Sliced green onions or fresh parsley for serving

Method:

If using frozen shrimp, set in colander in sink and run cold water over the shrimp, rotating occasionally to help them thaw out while you prep.

Bring a medium-sized pot of water to a rolling boil, and add cauliflower florets. Cook for 10-13 minutes, until tender when you stick a fork in them. Drain and add to food processor.

Return pot to stove over medium heat and add drizzle of olive oil. Once hot, add diced onion and stir occasionally, cooking until translucent and fragrant, about 3 minutes. Add spinach, stir, and turn off heat.

Pulse cauliflower in food processor until most large pieces are gone, then add onion and spinach mixture. Pulse until most of spinach is broken up, but don’t over do it! Add ghee, nutritional yeast, garlic powder, and salt and pepper to taste, pulsing a few more times to fully combine.

Heat 1 T olive oil over medium heat in saute pan. Once hot, add thawed shrimp and a generous squeeze of lemon juice. Cook on each side for about 2 minutes, then season with salt and pepper to taste. Serve on top of prepared hot cauliflower “grits” with sliced green onions or chopped fresh parsley and enjoy!