Cajun Shrimp & Cauliflower Grits is a dish that packs a punch! Tender shrimp are seared with homemade Cajun seasoning and then simmered with light beer and butter to deglaze the pan. Steamed cauliflower is whipped into a fluffy cloud and is the perfect, creamy companion to go with the bold, Cajun shrimp.

I originally posted this recipe a few years back, but since then there have been some improvements! One of them being, making your own Cajun seasoning blend to coat the shrimp with. If you are in a time crunch or don’t have all the ingredients on hand to make your own, you can certainly still use pre-made Cajun seasoning! I just love how when I create my own, I am controlling everything that goes in it and can choose on how spicy I would like it to be. The Cajun seasoning mix I have outlined below has just the right amount of kick to it to not make it overwhelming. Perfect for my tastebuds!

Now, let’s take a second to talk about the cauliflower “grits.” I know there are die-hard grits fanatics out there who will tell me until the sun sets that these are not true grits. I know, I know. We all love our original grits, but these cauliflower “grits” sure do make a delicious, healthy alternative! I honestly don’t even miss the starchiness of the grits because the cauliflower holds up so well. Don’t knock it till you’ve tried it.

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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures ? Thanks for following and cooking along with me!

Cajun Shrimp & Cauliflower Grits

Cajun Shrimp & Cauliflower Grits is a dish that packs a punch! Tender shrimp are seared with homemade Cajun seasoning and then simmered with light beer and butter to deglaze the pan. Steamed cauliflower is whipped into a fluffy cloud and is the perfect, creamy companion to go with the bold, Cajun shrimp.

• Author: KJ & Company – Kate Poskochil
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Ingredients

For the shrimp:

• 16 oz (1 pound) raw shrimp, peeled and de-veined
• 2 tablespoons extra virgin olive oil
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cayenne
• 1/4 teaspoon dried thyme
• 3/4 cup light beer
• 2 tablespoons butter
• Salt and pepper to taste
• Sliced green onions and lemon wedges for serving

For the cauliflower grits:

• 1 large head of cauliflower, leaves/rough stems removed
• 3/4 cup milk
• 3/4 cup shredded parmesan cheese
• Salt and pepper to taste

Instructions

For the shrimp:

1. Heat the olive oil in a large skillet over medium-high heat. Add in the shrimp and start to sear them on one side. Add in the paprika, onion powder, garlic powder, oregano, cayenne and thyme and toss to coat.
2. Deglaze the pan with the light beer and reduce the heat to low. Allow the shrimp to simmer in the sauce until it has reduced by half, about 5-8 minutes. Add in the butter and toss to coat the shrimp and the sauce evenly. Season to taste with salt and pepper and serve immediately with chopped green onions and lemon wedges on top of the cauliflower grits.

For the cauliflower grits:

1. While the shrimp are cooking, bring a large pot of water to a rolling boil over high heat. Add in the cauliflower florets and boil until fork-tender, about 5-8 minutes. Drain the cauliflower and add them into a blender or food processor with the milk and parmesan cheese. Blend until smooth and season to taste with salt and pepper. 

Notes

• If you are using a pre-made Cajun seasoning, I would start with a tablespoon and then go from there depending on the strength desired. 
• For the light beer, I like to use Modelo or Michelob Golden Light

Sticky Pomegranate Meatballs are a fun, Moroccan twist on a meatball! Loaded with fresh herbs and then glazed with a sweet, sticky pomegranate sauce, they are bound to tickle your tastebuds!

I think that it’s fun to twist things up every once in awhile! Not only are these Sticky Pomegranate Meatballs delicious, but they sure are pretty! The pomegranate sauce reduces down to a glossy, deep maroon sauce that adds a decadent look to these meatballs. You can serve them up as an exciting weeknight dinner, or bust them out to impress your guests or date! Either way you serve them, they are sure to be a fun hit.

Sticky Pomegranate Meatballs are best served on a bed of Almond Herb Couscous, if you ask me! A complete meal to change things up from the norm. We didn’t mind having leftovers of this, either!

Sticky Pomegranate Meatballs

Sticky Pomegranate Meatballs are a fun, Moroccan twist on a meatball! Loaded with fresh herbs and then glazed with a sweet, sticky pomegranate sauce, they are bound to tickle your tastebuds!

• Author: KJ & Company – Kate Poskochil
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 20 meatballs or 5–6 servings 1x

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Ingredients

• 2 pounds ground beef (I used 85/15)
• 1 egg
• 1 tablespoon seasoned salt
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onion
• 1 teaspoon chopped garlic
• 1 teaspoon Worcestershire sauce
• 2 cups pomegranate juice
• 1 1/2 teaspoons corn starch
• 2 tablespoons water
• Pomegranate seeds, fresh parsley and green onion for garnish

Instructions

1. Preheat your oven to 400 degrees. In a large bowl, combine the ground beef, egg, seasoned salt, fresh parsley, green onion, garlic and Worcestershire sauce. Use your hands to lightly mix it all together until combined. Using a baking sheet with a wire rack insert, scoop the meatball mixture into 1/4 scoop increments, roll them in the palm of your hand to create an even meatball, and place them on the wire rack with at least an inch in between each meatball. Repeat until all the ground beef mixture has been used. The meatballs should be slightly larger than a golf ball. 
2. Bake the prepared meatballs for 35-40 minutes, or until browned on top and cooked all the way through.
3. During the last 10 minutes of the meatballs baking, start preparing the pomegranate sauce. In a medium sauce pan, heat the pomegranate juice over medium heat. After it comes to a simmer, mix together the corn starch and water in a separate, small bow. Reduce the heat to low and whisk the corn starch mixture into the pomegranate juice. Continue to whisk until completely combined and the sauce thickens. Keep warm until the meatballs are done cooking.
4. After the meatballs are cooked all the way through, evenly toss them in the pomegranate sauce until they are completely coated. Serve immediately with Almond Herb Couscous and pomegranate seeds, fresh parsley and chopped green onion as garnishes. Extra pomegranate sauce can also be served along side. 

Notes

• This recipe is also great if venison or bison are used! I would do 1 pound beef to 1 pound venison/bison. 

Serving up chicken for dinner is a classic approach, but serving up Coconut Curry Braised Chicken for dinner takes it to a whole new level! The crispy, seared chicken gets braised in a coconut curry sauce that is simmering full of flavor. From the slightly sweet coconut milk, to the bold red curry paste, to the hint of heat from a little cayenne, this braised chicken is bound to be a crowd favorite!

I love how naturally balanced the flavors are in this dish. The coconut milk calms down the red curry paste and cayenne to make the sauce oh-so velvety and delicious. It’s not too overwhelming in the curry department, so if you like the curry to punch you in the face, feel free to just simply add more to fit your fancy. If you have someone who doesn’t quite love the flavor of curry or has never tried it before, this is the perfect dish to start with!

Make it a complete meal by serving it up with a side of Coconut Cilantro Rice and naan bread (I always go for the garlic naan – so good!). You will definitely want something to mop all the extra, scrumptious sauce that is left on the plate, so naan bread is the perfect companion! You can make your own or go for the store-bought kind – either works! Fresh cilantro and lime wedges are the garnishes that really hit this dish out of the park.

I used chicken leg/thigh quarters for this recipe, but you could easily use whatever you have on hand! You could do just thighs, legs, breast or even cubed chicken. Give your tastebuds a whirl with this easy and delicious Coconut Curry Braised Chicken!

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Coconut Curry Braised Chicken

Serving up chicken for dinner is a classic approach, but serving up Coconut Curry Braised Chicken for dinner takes it to a whole new level! The crispy, seared chicken gets braised in a coconut curry sauce that is simmering full of flavor. From the slightly sweet coconut milk, to the bold red curry paste, to the hint of heat from a little cayenne, this braised chicken is bound to be a crowd favorite!

• Author: KJ & Company - Kate Poskochil
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: Serves 4 1x

Scale 1x2x3x

Ingredients

• 3 – 3 1/2 pounds chicken leg/thigh quarters, or 4 chicken leg/thigh quarters
• 1 tablespoon extra virgin olive oil
• Salt and pepper
• 1 small onion, finely chopped
• 1 teaspoon chopped garlic
• 2 tablespoons red curry paste
• 1/4 teaspoon cayenne
• 13.5 fl oz can unsweetened coconut milk, full-fat
• Lime wedges for garnish
• Fresh cilantro for garnish

Instructions

1. Pat the chicken dry with a paper towel on all sides to insure a crispy skin when searing. Season both sides of the chicken generously with salt and pepper. In a large skillet or braising pan, heat the olive oil over medium heat. Add the chicken into the pan, skin side down. Sear the chicken until the skin is golden brown and crispy, about 5-8 minutes, before flipping. Being careful of oil splatter. Sear the other side of the chicken for the same amount of time, then transfer the chicken to a pan to rest.
2. Reduce the heat slightly and add the diced onion into the pan. Sauté the onion until translucent, about 5 minutes. Add in the chopped garlic, red curry paste and cayenne. Stir to combine. Pour in the can of coconut milk into the pan and stir to combine all of the ingredients. Bring the sauce to a simmer and then nestle the chicken back into the pan, skin side up.
3. Reduce the heat to low, cover the chicken with a lid and let simmer for 25 minutes. Remove the lid and let simmer for an additional 20 minutes to let the sauce reduce and thicken slightly. You can spoon the sauce over the top of the chicken during this process to insure the top of the chicken is basted in the sauce.
4. Serve the chicken with rice, naan bread, lime wedges and fresh cilantro. Enjoy!

Notes

• You can use any cut of chicken that you prefer. Just follow the same searing process of the chicken, making the sauce, and then nestling the chicken back into the sauce. If you use bone-in, skin-on chicken breasts, which are typically larger, you may have to adjust your cooking time to make sure they are cooked all the way through.
• When you are searing the chicken, it can splatter oil, so you will need to do so with caution. Utilize a oil-splatter screen (if you have one) or a lid to guard yourself from the splatters when you are flipping the chicken.