Cajun Shrimp and Cauliflower "Grits"!
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 12oz bag of cauliflower florets or small head cut into florets
  • ½ pound raw peeled and deveined shrimp
  • 2 tbsp. nutritional yeast
  • 2 tbsp. almond or coconut yogurt
  • Juice of half a lemon
  • 2 garlic cloves grated
  • ½ tsp. onion powder
  • ½ tsp. ground black pepper
  • 1 tsp. salt plus more to taste
  • 1 to 2 tbsp. lite canned coconut milk
  • 1 tsp. ghee (optional)
  • 2 to 3 tsp. Cajun seasoning (store bought or homemade)
  • Chives or parsley for garnish.
Instructions
  1. Bring a large pot of salted water to a boil and add the cauliflower florets and boil for 10 minutes until tender.
  2. In a medium bowl, lightly spray shrimp with olive oil spray and toss evenly with Cajun seasoning and set aside.
  3. Drain the cooked cauliflower then add to a blender or food processor. Add the nutritional yest, lemon juice, seasoning, coconut yogurt, garlic and blend until combined. Add the tablespoon of coconut milk and combine. Depending on the texture you like, add an additional tablespoon of coconut milk to reach desired consistency. I like mine silky and smooth, but you can leave some texture if you like. Add the puree back into a small saucepan over low heat. Stir in the ghee if using. Stir frequently to keep from burning while the shrimp cook.
  4. Cook the shrimp in a large skillet over medium heat. About 3 minutes on one side (depending on size) until almost all pink, then flip and cook the rest of the way on the other side for an additional 1 to 2 minutes. Remove from heat.
  5. Divide the cauliflower puree between two bowls and top with cooked shrimp. Garnish with water cress, chives, parsley...whatever you like.
  6. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/04/06/cajun-shrimp-and-cauliflower-grits-trip-to-nola-not-required/