Just a little disclaimer before we get too far into this: this is probably one of the most un-traditional shrimp and grits recipes and there are most likely people down south rolling in their graves about it, but it is THAT GOOD. Ok, disclaimer over. Talk about a dish packing a punch with flavor and homey goodness! Take a weeknight meal to the next level with this recipe and don’t even work up a sweat, because you can get this done in 30 minutes! Oh yeah, thats right! Serve this up with a smile on your face, because you better believe people are going to want seconds. And if they don’t, too bad for them because that means more for you, or if you want to bring some to me I will gladly take it.
The cauliflower takes place of the grits in this recipe, and they are so good that you won’t even notice! The cauliflower takes on a potato-like consistency, so you won’t miss not having a starchy companion to go along with your shrimp. Simple ingredients tossed together to make a delicious meal. Looking for the perfect dish to mix up your weeknight originals? Look no further! Surprise your family and friends with a little punch of heat from the cajun shrimp and coolness from the creamy cauliflower. It goes quick, so you may want to make double!
If you have access to good, fresh shrimp, go for it! Otherwise, since I live in Nebraska, I typically buy frozen, de-veined, raw shrimp from the freezer aisle and it works perfectly.
And as if this healthy, quick and delicious meal couldn’t get any better, it reheats like a charm. Thats right: double up, meal prep or just eat lots of it because you can microwave it and still have a southern party in your mouth.
Shrimp and Cauliflower Grits
- 12 oz raw, peeled and de-veined shrimp
- 2 tablespoons olive oil
- 1/2 cup light beer (I used Modelo)
- 1 teaspoon cajun seasoning
- 1 tablespoon butter
- Green onions for garnish, thinly sliced
- 1 large head of cauliflower, cut into florets
- 3/4 cup milk
- 3/4 cup parmesan cheese
- Salt and pepper
- In a large, deep pot, bring enough water to a boil to submerge the cauliflower florets in. Boil on high for about 5 minutes and then reduce the heat to medium. Cook for a couple minutes more, or until the cauliflower florets are soft enough to puncture with a fork or knife. Drain and place the cauliflower in a blender or food processor.
- While the cauliflower is cooking, heat the olive oil in a medium saute pan over medium heat. Add in the shrimp and cook for a couple minutes or until they start to turn pink. Season with the cajun seasoning, salt and pepper. Deglaze the shrimp by pouring in the beer and making sure to scrape anything off of the bottom of the pan. Simmer on medium heat for a couple minutes and then reduce the heat to low. Add in the butter and let simmer very lightly until the butter is melted.
- Blend the cauliflower with the milk, parmesan cheese and salt and pepper to taste. Blend on high for a couple minutes to ensure a smooth, creamy texture.
- Serve immediately with the shrimp and sauce ladled over the cauliflower and topped with the sliced green onions.