This fast, mildly spicy Cajun-inspired shrimp dish swaps conventional corn grits for grated cauliflower. Simmered with milk and bay leaves, the cauliflower turns tender and creamy for a lighter tackle the basic. To avoid wasting time on the grating, you may also use frozen riced cauliflower as an alternative.Lively time: 25 minutes | Complete time: 35 minutes
Shrimp and Cauliflower “Grits”
Substances
1 tbsp (15g) olive oil
1 giant purple bell pepper, seeded and chopped
1 medium onion, chopped
2 small garlic cloves, chopped
1 (15 oz./425g) can no sodium-added diced tomatoes
1 tbsp salt-free Cajun seasoning
1/4 tsp salt, divided
1 giant head (840g) cauliflower, leaves, onerous stem and core eliminated
3/4 cup (183g) non-fat milk, or unsweetened non-dairy milk
1 bay leaf
1/4 tsp black pepper
1/2 cup (57g) grated cheddar cheese
1 lb (454g) shrimp, peeled and deveined
1/4 cup (12g) parsley, chopped
Sizzling sauce, optionally available, for serving
Lemon wedges, optionally available, for serving
Instructions
Warmth the oil in a big sauté pan over medium warmth. When the oil is sizzling, add the bell pepper and onion and sauté for about 5 minutes, till tender and starting to brown. Add the garlic and cook dinner for about 30 seconds, till aromatic. Stir within the diced tomatoes, Cajun seasoning, and 1/8 tsp salt and convey to a simmer. Cowl and cut back warmth to low.
In the meantime, take away any leaves from the cauliflower. Grate the cauliflower utilizing a field grater into rice-like items, stopping on the onerous core; discard the core. Switch the grated cauliflower to a medium saucepan. Add the milk, and stir within the remaining 1/8 tsp salt, and the bay leaf. Carry to a simmer, cowl, and cook dinner for five minutes. Uncover and proceed cooking, stirring steadily, for 3–4 minutes till very tender and the combination has thickened. Cowl and preserve heat over low warmth.
Add the shrimp to the tomato combination, cowl, and cook dinner over low warmth, stirring as soon as, for 3–5 minutes, till the shrimp are simply opaque, and cooked via to an inside temperature of 145°F (63°C). Divide the cauliflower “grits” amongst 4 shallow bowls and prime with the shrimp combination. Sprinkle with parsley and serve with sizzling sauce and lemon wedges, if desired.
Serves: 4 | Serving Dimension: About 1 cup shrimp combination, plus 3/4 cup cauliflower grits
Diet (per serving): Energy: 260; Complete Fats: 6g; Saturated Fats: 2g; Monounsaturated Fats: 3g; Polyunsaturated Fats: 2g; Ldl cholesterol: 190mg; Sodium: 397mg; Carbohydrate: 22g; Dietary Fiber: 5g; Sugar: 12g; Protein: 30g
Diet Bonus: Potassium: 1013mg; Iron: 10%; Vitamin A: 24%; Vitamin C: 191%; Calcium: 15%
Initially revealed Might 16, 2019; Up to date April 2026
