Shrimp and Cauliflower Grits!

Florets from one large head of cauliflower, roughly chopped

1 c. chicken broth

1/4 c. Parmesean

1/4 t. black pepper

3 oz. diced bacon

2 cloves garlic, minced

1/2 c. white wine

15 oz. diced tomatoes

1 c. coconut milk

1 lb. shrimp

1 t. parsley

In a medium pot, simmer cauliflower in chicken broth until tender. Add a few tablespoons of coconut milk and cheese and mash with a potato masher until cauliflower resembles grits.  Heat a large skillet and brown the chopped bacon.  Stir in the garlic and white wine and cook until wine is reduced.  Add tomatoes, 1 cup of coconut milk, salt and pepper and simmer for 5 minutes.  Stir in thawed, pre-cooked shrimp.  Place cauliflower grits in a bowl and ladle the shrimp and sauce over the top.  Garnish with parsley.