Looking for a recipe to help support thyroid health? Check out this sneak peek from Dr. Nicole’s next cookbook, Eat for Your Thyroid!

Shrimp & Cauliflower Grits

Cauliflower Grits Ingredients
● 1 head of cauliflower
● 1 cup bone broth
● ¼ white onion, chopped
● 3 cloves garlic
● ¾ tsp himalayan salt
● 1 tsp onion powder
● ½ tsp black pepper
● ¼ tsp nutmeg
● 2 tbsp. pasture butter
● 2 tsp ghee
● 4 chopped chives, for garnish
Shrimp Ingredients
● 1lb wild caught “16-20” sized shrimp (16 shrimp will be good for 4 portions), peeled and deveined
● 1 tsp ghee
● ¼ tsp himalayan salt
● ¾ tsp black pepper
● 1 tsp smoked paprika
● ½ lemon, for juice

Preheat oven to 375 degrees. Cut head of cauliflower in half then chop each half into florets. On a baking sheet put 1 tsp of ghee, half of the cauliflower florets, chopped onion, garlic, salt, pepper, and nutmeg. Bake in oven for 20-25 minutes, or until cauliflower is browned. While cauliflower is baking, add remaining half of cauliflower to a blender or Vitamix. Put blender on pulse setting and pulse until cauliflower has a rice or mealy consistency.

Place into a sauté pan and sauté for 2 minutes with 1 tsp ghee, salt, and pepper. When cauliflower is finished baking in the oven, place in the blender with bone broth to make a puree. Blend to desired consistency and add more seasoning if desired. Next, in the sauté pan over medium heat, add shrimp, ¼ tsp salt, ¾ tsp pepper, 1 tsp paprika, and sauté until shrimp turns pink; about 1-2 minutes per side. Add lemon juice and let simmer for a few seconds, then remove from heat and put to the side. In a bowl, mix cauliflower puree and cauliflower meal to create “grits”. On a plate put ½ cup of grits and place 4 shrimp on top. Garnish with chopped chives.

Want more delicious recipes? Check out our blog at EatforyourCondition.com >>