Creole Shrimp & Cheesy Cauliflower Grits

Spicy shrimp in creole seasonings over healthy “grits” made with cauliflower and cheese, this low-carb entree is soul food that is packed with delightful flavors.

I feel like I’m being naughty, taking time to blog when I have so much homework to do, but I need to get this recipe up! You guys, I’m taking yoga teacher training and there is SO much to do. I love all the things I’m learning … I am growing as a person as I do this, but I have to admit, it’s really hard to adjust my already-busy life to fit in yoga teacher training. I knew I would have to cut down on blogging, but I feel like I’ve had to completely eliminate it in order to get everything done. My recipe backlog is growing like crazy, although I have a hard time finding time to take photos too.

Yet I am grateful. Grateful for the opportunity to take this training from my favorite yoga teacher. Grateful for the new journey. Grateful for the new perspective on life and the way it opens up so many new directions for me. Grateful to be learning how to share my love of yoga. Grateful to be finding my voice. Grateful for those who are supportive and want to attend my classes once I’ve finished. Grateful for my “test” students who have volunteered to try out my classes while I work to polish them.

I’d better get going on my homework … must do at least a little something each day and today I’ve done nothing so far and it’s almost bedtime. I hope you enjoy this recipe. Personally, I like the cauliflower grits better than regular grits. I think they have more flavor … and hey, they are so much better for your body.

I took inspiration from a lot of talented food bloggers to make this happen.  I am grateful for all of them, too … and grateful to the guy at work who casually mentioned that we should have a Soul Food cooking class at work, so then I set to making that happen. Shrimp & Grits really needed to be on the menu, but I wanted a healthier spin on the classic recipe.

Here are the blog posts I used for inspiration:

• Dinner Mom
• Jo Cooks
• Wicked Spatula
• Milly’s Kitchen
• Nourished Peach
• Feasting at Home
• Ali Miller, RD
• Jessica Gavin

Creole Shrimp with Cheesy Cauliflower Grits

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 2 - 4 servings 1x

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Ingredients

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For the shrimp:

• 2 – 4 cloves garlic, peeled & chopped
• 1 Tablespoon melted butter
• 1 Tablespoon olive oil
• 2 Tablespoons ketchup
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon Sriracha sauce (or to taste)
• 1 teaspoon low salt creole seasoning
• 1/2 teaspoon bacon salt (or smoked salt)
• 1 lb. large frozen peeled shrimp, thawed

For the cheesy cauliflower “grits”:

• 1/2 Tablespoon butter or olive oil
• 1 head of cauliflower, core removed, cut into florets
• 4 cloves garlic, peeled
• 1 – 2 Tablespoons white wine
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Bacon Salt or smoked salt
• 1/2 teaspoon low-salt creole seasoning
• 6 Tablespoons fat free half & half (or regular half & half … or coconut milk)
• 2 oz. Greek cream cheese (or Neufchatel)
• 2 oz. finely shredded Asiago, Romano or Parmesan cheese
• Salt & freshly ground pepper, to taste

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Instructions

1. Mix together all of the “shrimp” ingredients except the shrimp in a medium bowl. Toss the shrimp with the sauce. Cover and let marinade at least 30 minutes or up to 4 hours.
2. Put the cauliflower and garlic into a food processor and pulse until everything is chopped fine.
3. Over medium heat, warm the butter or olive oil until hot, then add the cauliflower and garlic. Stir well. Cover and cook for a few minutes until the cauliflower is tender, then uncover and stir in the wine, seasonings, half & half, cream cheese, and shredded cheese. Cook until the mixture resembles the texture of grits, seasoning with salt & pepper to taste, adding more cream if needed to get the texture right. Set the grits aside while you cook the shrimp.
4. In a large saute pan over medium heat, add the shrimp and cook for just a few minutes or until the shrimp has just turned pink.
5. Serve the warm cauliflower grits topped with the shrimp and sauce. Garnish with fresh thyme, oregano or parsley leaves, if desired.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared with Pretty Pintastic Party.