Shrimp and “Grits” in Creole Tomato Gazpacho Sauce

Shrimp and “Grits” in Creole Tomato Gazpacho Sauce

Recipe by: Amanda from @thekitcheneer
Serves: 3

This Whole30-friendly Southern-inspired dish feels like a decadent brunch or dinner option but is full of protein-packed shrimp, creamy cauliflower grits, and a creole seasoned, superfood-dense tomato sauce made with our Tomato Gazpacho.

For the shrimp

  • 1 lb shrimp, peeled and deveined
  • Juice of 1 lemon 
  • 1 tsp paprika 
  • 1 tsp cumin 
  • Sea salt, to taste
  • Pepper, to taste


For the Creole Tomato Gazpacho sauce

  • 1/2 cup ZÜPA NOMA Tomato Gazpacho 
  • 2 tbsp tomato paste 
  • 2 tbsp olive oil 
  • 3 cloves garlic, minced 
  • ½ green bell pepper, finely diced
  • 2 stalks celery, finely diced 
  • ¼ red onion, finely diced 
  • 1/4 tsp pepper
  • 1/2 tsp onion powder 
  • 1/2 tsp dried basil 
  • 1/4 tsp cayenne pepper 
  • 1/2 tsp smoked paprika 
  • 1 tsp oregano, chopped
  • 1 tsp dried thyme


For the grits

  • 1 small head cauliflower 
  • 2 tbsp ghee or coconut oil
  • 1/2 tsp oregano 
  • 2 basil leaves, chopped 
  • Sea salt, to taste
  • Pepper, to taste



  • 1 Roma tomato, diced 
  • 2 basil leaves, chopped 
  • 1 jalapeno, thinly sliced



  • In a shallow dish, combine lemon juice and spices
  • Toss the lemon juice mixture with shrimp, and let sit on the counter for 20-30 minutes
  • In a large skillet, heat oil on medium-high heat
  • Add garlic, onion, celery, and pepper and then sauté until softened (about 5 minutes)
  • Stir in tomato paste and the ZÜPA NOMA Tomato Gazpacho plus spices
  • Add shrimp and bring sauce to a boil
  • Lower temperature to medium-low and finish cooking shrimp (until completely pink in color)
  • While the sauce is still simmering, make the grits by putting cauliflower florets in a food processor and pulsing until riced (or buy pre-made)
  • In a small saucepan, heat ghee/oil on medium heat
  • Add in herbs and cauliflower, stirring occasionally until cauliflower has the softness of sticky rice, then remove from heat and stir in salt and pepper to taste
  • To serve, ladle grits into 3 bowls, cover with shrimp and sauce, and top with fresh basil, tomatoes, and jalapeno