Shrimp Stir-Fry over Cauliflower Grits from The Whole30 Fast & Easy Cookbook

2 slices Sliced ​​bacon, compatible with Whole30
For the cauliflower porridge
2 bags of 12 ounces each frozen rich cauliflower or 6 cups of raw cauliflower rice (see opposite)
¼ cup Clarified butter page 283 or ghee
2 teaspoons minced garlic
½ teaspoon of salt
½ teaspoon black pepper
½ A glass of Whole30-compatible unsweetened almond milk
For shrimp
1 tablespoon clarified butter page 283 or ghee
1½ pounds peeled and fictional medium shrimp see Tip
2 teaspoons minced garlic
½ A cup of chopped green onions
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley

In a large skillet, cook the bacon over medium heat until fresh. Transfer to paper towels and set aside. Save 1 tablespoon of the drops in the pan.
MAKE THE GRIFULER: While the bacon is cooking, place the enriched cauliflower in a large microwave safe bowl. Cover and cook on high heat for 5 to 6 minutes or until warm. Leave to stand for 1 minute. Add the butter, garlic, salt, pepper and almond milk. Using an immersion blender, mix until quite smooth. Cover and keep warm while cooking the shrimp.
MAKE THE CREAM: Add the butter to the pan with the bacon drops. Add the shrimp and cook over medium heat, stirring, for 1 minute. Add the garlic and green onions. Cook, stirring, until the shrimp are opaque, about 3 more minutes. Stir in the lemon juice.
SERVE the shrimp on the beans sprinkled with bacon and parsley.
TIP: You can also use cooked shrimp instead of raw shrimp. Add them after the garlic and green onions soften and cook, stirring, until warm, 1 to 2 minutes. Stir in the lemon juice.