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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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Cajun Shrimp & Cauliflower Grits


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

Description

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.


Ingredients

Scale

For the shrimp:

  • 16 oz (1 pound) shrimp, peeled and deveined
  • 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
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup light beer
  • 2 tablespoons butter
  • 3 green onions, chopped

For the cauliflower grits:

  • 1 large head of cauliflower, cut into 2 inch pieces/florets
  • 3/4 cup milk
  • 3/4 cup shredded parmesan cheese
  • Salt and pepper to taste

Instructions

For the shrimp:

  1. In a small bowl, combine the paprika, onion powder, garlic powder, oregano, cayenne and thyme. Heat a medium-sized skillet over medium heat. Add in the olive oil and shrimp. Add the seasoning blend in with the shrimp and toss to coat evenly.
  2. Sauté the shrimp until they are just starting to turn pink, about a few minutes. Deglaze the bottom of the pan with the light beer. Add in the butter and allow the sauce to simmer and the shrimp cook completely about 5-8 minutes. Season to taste with salt and pepper.

For the cauliflower grits:

  1. Meanwhile, bring a large pot of water to a rolling boil. Add in the cauliflower florets and boil until fork tender, about 8-10 minutes. Drain and carefully add the cauliflower into a blender or food processor. Add in the milk and parmesan cheese and blend until completely smooth. Season to taste with salt and pepper
  2. Serve with the cajun shrimp on top of the cauliflower grits. Top with chopped, fresh green onions.

Share the love!

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!

 

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