Ingredients
Scale
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
Instructions
- 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.
- Put the cauliflower and garlic into a food processor and pulse until everything is chopped fine.
- 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.
- 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.
- Serve the warm cauliflower grits topped with the shrimp and sauce. Garnish with fresh thyme, oregano or parsley leaves, if desired.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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