Cajun Shrimp and Cauliflower “Grits”! Trip to NOLA Not Required!

Cajun Shrimp with Cauliflower Grits will have you channeling your inner The Cajun Chef (that would be Justin Wilson for you youngins) I Gur-an-Tee, woo-ee! Back in the day when I was a yougin, we didn’t have a million different cooking shows, we didn’t have cable for that matter. We had like 4 channels and walked backwards up a hill in a blizzard to school! 😉 Well, as far as cooking shows went, we had two we loved to watch, of course Julia and The Cajun Chef (now if Wonder Woman had a cooking show that would have been my favorite, favorite)! Any who, this dairy free, grain free take on a Cajun classic will have feeling like you have been transported to the bayou and have you Gur-an-Teeing the bold flavors left and right!

Cauliflower really is the Jack of all trades in the food world. We can turn what once was a dismissed veggie into pizza, gnocchi, tots, “meatballs”, grits, rice, risotto, cake…well maybe not so much cake, but I did see a frosting recipe with cauliflower! Have not tested that theory out yet though. But it really does work in a lot of these swaps to satisfy any craving you might be having in a much heathier way!

This version of cauliflower grits is so good and, in my opinion, better than the real thing. They are super flavorful, and for the “grits”,  I like a really silky-smooth texture that has this amazing luxurious mouth feel. They are the perfect pillowy base for these big, bold, spicy shrimpies…I GUARANTEE! I am wearing a bolo tie and suspenders as we speak. Again, YouTube it kiddos!

Just look at all that Cajun seasoning! Sure adds the perfect amount of kick! Top with water cress (that’s what I had on hand) chives, parsley, really whatever you like!

The cauliflower “grits” help to cool your palate with every delicious bite!

This comes together so quickly, it’s perfect for a weeknight meal or the weekends. You will be getting your shrimp and grits on…cauliflower grits on that is, in less than 20 minutes, I GURANTEE!

Woo-ee!

Diane

Cajun Shrimp and Cauliflower "Grits"!

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Diane

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!

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