Buffalo Shrimp over Gouda “Grits”

BY EMEALS

INGREDIENTS

3 (10-oz) pkg frozen riced cauliflower

4 oz Gouda cheese, shredded

3 Tbsp butter

½ tsp pepper

2 lb peeled and deveined, large raw shrimp

1 clove garlic, minced

2 Tbsp olive oil

½ cup buffalo sauce

2 green onions, thinly sliced

INSTRUCTIONS

1. Cook cauliflower according to package directions. Stir in cheese, butter, and pepper.

2. Meanwhile, cook shrimp and garlic in hot oil in a large skillet over medium-high heat 2 to 3 minutes per side or until shrimp turn pink.

3. Reduce heat to medium-low; add buffalo sauce, stirring to coat shrimp. Cook 2 to 3 minutes or until thoroughly heated. Serve shrimp over cheese "grits." Sprinkle with onions.