Cook cauliflower florets in water for 5 minutes until softened. Drain excess water.
Add butter, cheese, salt, and pepper and puree with an immersion blender. Add a little cream to thin if needed.
In a 10 inch skillet, heat butter on medium-low heat. Add garlic and sauté for 30 seconds.
Add shrimp, Cajun seasoning and cream and cook until the shrimp are cooked through (about 5 minutes). Mix in lemon juice and parsley.
Serve shrimp on top of mounds of the cauliflower “grits”.
If you prefer traditional grits and you're not counting carbs, you can use my Cheese Grits recipe in place of the cauliflower grits.
Add a little cream to the mixture if the grits come out too thick.
Be careful not to overcook the shrimp! Overcooked shrimp can be tough and make this Keto Shrimp and Grits experience not nearly as good as it could be. Make sure to watch the shrimp closely while it's cooking and remove them from the heat once they've turned a uniform pink and have curled slightly.
Keto Shrimp and Grits https://twosleevers.com/keto-shrimp-and-grits/