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:

Quickview
362k Calories
33g Protein
18g Total Fat
16g Carbs
30% Health Score
Limit These
Calories
362k
18%

Fat
18g
29%

  Saturated Fat
7g
48%

Carbohydrates
16g
5%

  Sugar
7g
9%

Cholesterol
321mg
107%

Sodium
1612mg
70%

Get Enough Of These
Protein
33g
68%

Vitamin K
507µg
483%

Vitamin C
107mg
131%

Selenium
63µg
91%

Vitamin A
4175IU
84%

Manganese
0.98mg
49%

Phosphorus
443mg
44%

Calcium
360mg
36%

Magnesium
120mg
30%

Folate
115µg
29%

Potassium
939mg
27%

Copper
0.5mg
25%

Vitamin B6
0.5mg
25%

Iron
4mg
25%

Zinc
3mg
24%

Vitamin B12
1µg
21%

Vitamin E
2mg
20%

Vitamin B2
0.32mg
19%

Fiber
4g
18%

Vitamin B5
1mg
17%

Vitamin B1
0.21mg
14%

Vitamin B3
2mg
14%

Vitamin D
0.98µg
7%

covered percent of daily need
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Food Trivia

Ripe cranberries will bounce like rubber balls.

Food Joke

I hate aspects of this time of year. Not for its crass commercialism and forced frivolity, but because it`s the season when the food police come out with their wagging fingers and annual tips on how to get through the holidays without gaining 10 pounds.1. About those carrot sticks. Avoid them. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact if you see carrots, leave immediately. Go next door, where they`re serving rum balls.2. Drink as much eggnog as you can. And quickly. Like fine single-malt scotch, it`s rare. In fact, it`s even rarer than single-malt scotch. You can`t find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It`s not as if you`re going to turn into an eggnogaholic or something. It`s a treat. Enjoy it. Have one for me. Have two. It`s later then you think. It`s Christmas!3. If something comes with gravy, use it. That`s the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.4. As for mashed potatoes, always ask if they`re made with skim milk or whole milk. If it`s skim, pass. Why bother? It`s like buying a sports car with an automatic transmission.5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other peoples food for free. Lots of it. Hello? Remember college?6. Under no circumstances should you exercise between now and New Years, You can do that in January when you have nothing else to do. This is the time for long naps, which you`ll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa. Position yourself near them, and don`t budge. Have as many as you can before becoming the center of attention. They`re like a beautiful pair of shoes. You can`t leave them behind. You`re not going to see them again.8. Same for pies. Apple. Pumpkin. Mincemeat. Have a slice of each. Or, if you don`t like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert? Labor Day?9. Did someone mention fruitcake? Granted, it`s loaded with the mandatory celebratory calories, but avoid it at all cost. I mean have some standards, mate.10. And one final tip: If you don`t feel terrible when you leave the party or get up from the table, you haven`t been paying attention. Reread tips. Start over. But hurry! Cookieless January is just around the corner.

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