Shrimp and Cheesy Cauliflower Grits
Healthy riced cauliflower replaces traditional corn grits in this delicious twist on a Southern favorite.
Makes: 2 servings
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Ingredients
- 14 raw medium (31-40 count) shrimp, unpeeled
- 1 tablespoon olive oil
- 1 tablespoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 1 large head (about 2 pounds) cauliflower
- 1 cup milk
- 2 cloves garlic, minced
- 6 tablespoons butter, divided
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅔ cup sharp cheddar cheese, shredded
- Crushed red pepper flakes, to taste
- ½ cup green onions, chopped
Instructions
- Peel the shrimp, leaving the last segment above the tail on. Place the prepared shrimp in a gallon-size, zip-close bag. Add olive oil, Old Bay seasoning and Worcestershire sauce; seal the bag; and toss to coat the shrimp. Set aside.
- Cut cauliflower into 8 to 10 pieces. Using a coarse grater, grate the cauliflower into pieces about the size of rice grains.
- Place the riced cauliflower in a medium saucepan. Add the milk, garlic, 4 tablespoons butter, salt and black pepper to the saucepan and stir to combine. Cook over medium-high heat until the mixture starts to bubble, then reduce heat and simmer, stirring frequently, for about 10 minutes until the mixture is soft and looks like corn grits.
- Remove from heat and stir in the cheese. Adjust the seasoning and add red pepper flakes to taste. Cover with a lid to keep warm.
- In a medium skillet over medium-high heat, melt the remaining 2 tablespoons butter, just coating the bottom. When the butter starts to bubble, add shrimp to the skillet and arrange in a single layer. Cook shrimp for 2 minutes on each side. Immediately remove to a plate.
- Divide the cauliflower grits between 2 shallow bowls or rimmed plates. Sprinkle with half the green onions, then place 7 shrimp on top of each serving of grits and sprinkle with the remaining green onions. Serve immediately.
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