Cauliflower Grits with Spicy Shrimp
You can never have too many Southern recipes, so give Cauliflower Grits with Spicy Shrimp a try. This recipe makes 4 servings with 363 calories, 34g of protein, and 19g of fat each. For $4.01 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and primal diet. It works best as a morn meal, and is done in roughly 40 minutes. A mixture of dairy milk, lemon juice, cauliflower, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe from Jessica Gavin has 22 fans. Overall, this recipe earns a super spoonacular score of 86%. Try Cauliflower Grits with Spicy Shrimp, Creole Shrimp with Cheesy Cauliflower Grits, and Spicy Rock Shrimp & Grits for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
4 slices bacon (thick cut), chopped into 1/2-inch pieces
1/8 teaspoon black pepper
1 head cauliflower (about 1 pound, yield 4 cups grated)
1/8 teaspoon cayenne pepper
1 cup unsweeted cashew milk or coconut milk or whole dairy milk
1 tablespoon minced garlic (about 4 cloves)
1/4 cup green onions , thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon kosher salt , divided
4 teaspoons lemon juice
2 tablesppons olive oil (to substitute bacon grease if desired)
1/8 teaspoon paprika
1/4 cup red bell pepper , diced into 1/4-inch cubes
1/4 cup grated sharp cheddar cheese
1 pound shrimp , peeled and deveined (16/20 count)
8 ounces swiss chard (8 cups sliced into 1-inch strips)
1 tablespoon unsalted butter or ghee
1/4 cup unsalted chicken stock or vegetable stock
1/4 cup yellow onion , diced into 1/4-inch cubes
Equipment:
food processor
frying pan
immersion blender
blender
bowl
paper towels
Cooking instruction summary:
Grate or add cauliflower florets to a food processor. You want the cauliflower to be about the size of rice grains.Add cauliflower to a medium size saute pan and cook over medium-high heat for about 5 minutes, constantly stirring to release some moisture from the vegetable. Add one tablespoon of butter, 1/4 cup of cashew milk, cup of chicken stock and teaspoon salt. Stir and cook until moisture gets absorbed, and cauliflower cooks through about 5 minutes.Using an immersion hand blender or blender, pulse cauliflower mixture until it resembles the texture of grits (smooth yet still grainy). You dont want the mixture to be completely smooth. Transfer back to the pan. Turn heat to medium and add in cup grated cheese, stir until melted. Slowly add about to cup more cashew milk until the grits are smooth and creamy. Taste and season with more salt and pepper as desired. Keep warm over very low heat while making the shrimp.In a medium sized bowl combine shrimp, teaspoon salt, teaspoon pepper, teaspoon cayenne pepper and teaspoon paprika. Set aside. You can add more cayenne pepper if you like your shrimp really spicy. Heat a large saute pan over medium-high heat. Add diced bacon and cook until crispy, frequently stirring, about 6 minutes. Transfer to a paper towel and drain. Keep two tablespoon of bacon grease in the pan, or you can remove and used two tablespoons of olive oil instead.Heat pan to medium and add garlic and onion, stir and cook for 1 minute until fragrant. Add in the bell peppers and cook 1 minute. Turn heat to medium-high and add shrimp. Cook for 2 minutes on one side, and 1 minute on the other until pink. Add in 4 teaspoons of lemon juice, 2 tablespoons green onions and cooked bacon. Stir to combine, cook about 1 minute. Transfer shrimp to a warm bowl.In the same pan add the swiss chard. Cook on medium-high heat until wilted and tender, about 3 to 4 minutes. Season with salt and pepper.To Serve- Stir and reheat grits if needed. Divide grits, greens and shrimp evenly amoung serving bowls. Enjoy!
Step by step:
1. Grate or add cauliflower florets to a food processor. You want the cauliflower to be about the size of rice grains.
2. Add cauliflower to a medium size saute pan and cook over medium-high heat for about 5 minutes, constantly stirring to release some moisture from the vegetable.
3. Add one tablespoon of butter, 1/4 cup of cashew milk, cup of chicken stock and teaspoon salt. Stir and cook until moisture gets absorbed, and cauliflower cooks through about 5 minutes.Using an immersion hand blender or blender, pulse cauliflower mixture until it resembles the texture of grits (smooth yet still grainy). You dont want the mixture to be completely smooth.
4. Transfer back to the pan. Turn heat to medium and add in cup grated cheese, stir until melted. Slowly add about to cup more cashew milk until the grits are smooth and creamy. Taste and season with more salt and pepper as desired. Keep warm over very low heat while making the shrimp.In a medium sized bowl combine shrimp, teaspoon salt, teaspoon pepper, teaspoon cayenne pepper and teaspoon paprika. Set aside. You can add more cayenne pepper if you like your shrimp really spicy.
5. Heat a large saute pan over medium-high heat.
6. Add diced bacon and cook until crispy, frequently stirring, about 6 minutes.
7. Transfer to a paper towel and drain. Keep two tablespoon of bacon grease in the pan, or you can remove and used two tablespoons of olive oil instead.
8. Heat pan to medium and add garlic and onion, stir and cook for 1 minute until fragrant.
9. Add in the bell peppers and cook 1 minute. Turn heat to medium-high and add shrimp. Cook for 2 minutes on one side, and 1 minute on the other until pink.
10. Add in 4 teaspoons of lemon juice, 2 tablespoons green onions and cooked bacon. Stir to combine, cook about 1 minute.
11. Transfer shrimp to a warm bowl.In the same pan add the swiss chard. Cook on medium-high heat until wilted and tender, about 3 to 4 minutes. Season with salt and pepper.To
12. Serve- Stir and reheat grits if needed. Divide grits, greens and shrimp evenly amoung serving bowls. Enjoy!
Nutrition Information:
covered percent of daily need
