Shrimp & Cauliflower Grits
Servings
5Serving size
2-3 ounces shrimp with 3/4 cup gritsIf this recipe gets reheated, add a little water to the mixture.
![Shrimp & Cauliflower Grits](https://mds.culinarymedicine.org/wp-content/uploads/2023/09/shrimpgritshmf.jpg)
Ingredients
16 Ounces Shrimp, raw (peeled and deveined) |
1 Tbsp. Olive oil |
2 Tbsp. Lemon juice |
4 clove Garlic, raw (minced) |
1 to taste Black pepper |
1 medium head Cauliflower, raw |
1 1/2 cup Water |
1 cup 2% milk |
1/8 tsp. Salt |
1/2 cup Cereals, corn grits, yellow, regular and quick, unenriched, dry |
1 Tbsp. Unsalted butter (softened) |
2 Tbsp. Parmesan cheese (shredded) |
1/2 cup, shredded Reduced fat cheddar cheese |
1/8 tsp. Cayenne pepper |
1 Tbsp Smoked paprika |
1 to taste Black pepper |
4 Tbsp. chopped Chives, raw |
Instructions
Preheat the oven to 350°F(180°C).
In a large mixing bowl, combine the shrimp, olive oil, lemon juice, garlic, salt and pepper and toss so that all of the shrimp are evenly coated.
Using a slotted spoon, place the shrimp onto a baking sheet. Place in the oven and bake until bright pink, approximately 7-10 minutes.
Remove the shrimp from the oven and cover to keep warm.
For the grits:
Remove the outer leaves and the inner stalk of the cauliflower. Place in a food processor or blender and pulse until cauliflower is in small pieces, resembling the size of grits.
Place a large pot over medium-high heat; add water, milk and salt. Bring the liquid to a boil.
Add the cauliflower into the boiling mixture and cook until softened (~7 min). Stir occasionally to prevent sticking.
Once cauliflower begins to soften, add in the grits and cook an additional 5 minutes, stirring often to prevent sticking. Cook the mixture until the grits are creamy. If too thick, add a little water.
Remove the pot from the heat and slowly mix in the butter, cheeses, cayenne, smoked paprika, black pepper and chives.
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