Creamy Cauliflower Grits and Shrimp

4 servings
30 min

Fall season has arrived and all I can think about is making hearty and comforting dishes. From soups, stews, baked goods and one of my favorite southern dishes Shrimp and grits.


What is on your recipe list for this fall?

I am thinking wholesome hearty and healthy dishes. Typically, I make stew meats and veggies, soups and casseroles, and baked pasta dishes as well. This time, I added shrimp and grits, to my fall menu. I decided to make this popular southern dish but with a twist. This is a healthier low carb version of this amazing dish.


So started thinking, what has a similar consistency like the grits? What about using one of latest popular vegetables for this dish?


You guess it right CAULIFLOWER! This veggie has become a very popular low carb option and so versatile to use in many dish. It is my new fave ingredient.


So let's try it! I decided to substitute the corn meal with finely grated cauliflower rice to make the grits. To get a creamy velvety consistency I used coconut milk and let is simmer until all the flavors are combined. It is so delicious and tasty.


For the shrimp spices I made my own blend with my pantry favorites: smoked paprika, cumin, onion powder, salt and pepper. Then pan fried on my cast iron pan in butter and garlic. Only if you could smell.... it is fantastic!


Creamy Cauliflower grits and shrimp

If you like cauliflower rice, you will definitely enjoy this take on this comforting dish. To complete this yummy bowl, just add grated pecorino romano cheese ( I love the nutty flavor from this parmesan cheese) and sprinkle of fresh chopped parsley.


Dinner is ready to serve in just 30 minutes. Enjoy!

Just one bite of this savory dish and you will love it. The combination of the creaminess from the coconut milk, with the smoky flavors of the shrimp is just perfect.

Creamy cauliflower grits and spiced shrimp

This hearty creamy cauliflower and shrimp dish will be one of our family Fall Dinner favorites for 2020.


I hope you enjoy this dish and please leave a comment below if you have any questions.


DISH...PLAY...IT... Enjoy!


xo,

Myriam

Creamy Cauliflower Grits and Shrimp

Recipe details

  • 4  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
Show Nutrition Info
Hide Nutrition Info

Ingredients

Creamy Cauliflower grits

  • 2 cups of finely grated cauliflower rice
  • 3/4 cup of coconut milk
  • 1 cup of vegetable broth
  • 1/2 cup of yellow sweet onion
  • 1 garlic clove ( minced)
  • 1/2 tsp of Salt
  • 1/2 tsp of Pepper
  • 1 TBSP of extra virgin olive oil
  • 1/4 cup of Grated Pecorino Romano
  • Fresh chopped parsley for garnish

Spiced shrimp

  • 1 lb. of shrimp (shell off and deveined)
  • 1 TBSP of extra virgin olive oil
  • 2 TBSP of butter
  • 1/2 tsp of cumin
  • 1/2 tsp of smoked paprika
  • 1/2 tsp of Trader Joe's onion salt
  • 1 clove of garlic (minced)
  • 1/2 tsp of salt
  • 1/2 tsp of pepper

Instructions

Creamy Cauliflower Grits

First, heat up a large sauce pan. Once hot, add the olive oil, onions and garlic for about 3-4 minutes or once you see the onions are a little translucent. Then bring the heat to medium and add the riced cauliflower, stir and cook for another 3 minutes. Season with salt and pepper. In the meantime, in a hot pan sautéed onion , garlic with olive oil for 3 minutes, bring the heat to medium, then add the cauli rice and 1 tsp of salt, let it cook for about 6-10 minutes stirring occasionally to prevent sticking to the bottom. Then add the coconut Milk and broth, and simmer in low for another 5-10 minutes. While this is simmering, bring the shrimp out the fridge .. pad dry .. and drizzle about 1 tsp of EVOO and seasonings .. in hot cast iron pan add 1 TBSP Of butter and cook the shrimp About 4 minutes each side.
Then, bring the heat to low. Add the coconut milk and vegetable broth, stir and simmer for 8-10 minutes. The liquid shall be absorbed until you get a creamy consistency.

Cooking the Shrimp

Place the defrosted or fresh shrimp on cookie sheet with1 layer of paper towel on the bottom and on top. Then place on the fridge for about 20 minutes so the moisture is absorbed and they will not release too much juice while cooking.
Then pad dry the shrimp with a paper towel and transfer to a bowl. season with a drizzle of extra virgin olive oil and the seasonings. Reserve the salt to season at the end. Then in a hot cast iron pan, melt 1 TBSP of butter and the reaming olive oil. Pan fry the shrimp on each side for about 3 minutes or until to see it turning pink and curling a little bit. Add the minced garlic and 1 TBSP of butter and stir for 2 additional minute so the garlic infuses the butter. Stir all together so the shrimps are covered with the garlic butter.

How to Dishplay_it?

In a bowl add a the creamy cauliflower about 1/2 cup to a cup. Then, add the shrimp. Top it off with grated pecorino romano. Sprinkle some fresh parsley to garnish Enjoy!

Tips

  • This recipe is so versatile, it also works for risotto like recipes. You may add vegetable medley or mushroom on top instead of shrimp.
  • You may add about 1/4 cup of pecorino romano cheese to the pot after cauliflower rice has simmered to get a creamier consistency.

Comments

Next