Shrimp and Grits

Cauliflower Grits:
— 1 small head cauliflower (about 3 cups)

— 2 cups chicken broth

— 2 ounces cream cheese

— 1 cup shredded cheddar

— 1 tablespoon butter

— 1/4 teaspoon salt

— 1/4 teaspoon pepper

— 3-4 tablespoons green onions for garnish

Cajun Shrimp:
— 1 pound deveined, peeled shrimp

— 1/2 tablespoon minced garlic

— 1/2 tablespoon paprika

— 1 teaspoon Italian seasoning

— 1/4 teaspoon onion powder

— 1/4 teaspoon garlic powder

— 1/8 teaspoon red pepper

— 1/4 teaspoon salt

— 1/4 teaspoon pepper

— 2 tablespoons butter, divided

— 1/4 cup heavy cream

Make the Grits:
In a medium to large size stock pan, add the cauliflower florets and chicken broth, simmer over medium to medium high heat until they are tender.

Once the cauliflower is tender, drain off the remaining broth and add cream cheese, cheddar cheese, butter, salt, and pepper and mash until it resembles the texture of grits.

Cover the grits to keep warm while you make the shrimp.

Make the Shrimp:
Heat a large skillet to medium heat, melt 1 tablespoon of butter, add garlic and the raw, shelled shrimp to the skillet and sprinkle the Cajun spices over the shrimp. Stir well so it is evenly coated.

Cook the shrimp 3-4 minutes and when it is pink and tender add the butter and heavy cream to the skillet and stir to form the creamy sauce.

To assemble your shrimp and grits, divide the cauliflower grits evenly among four bowls, top with shrimp, green onions and drizzle off the cream sauce.

Thanks heaps for reading, and don’t forget to share this recipe with family and friends.

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