Shrimp and Cauliflower Grits
NUT
FREE
This low-country star boasts soft, cheesy, buttery cauliflower grits under rich shrimp and a savory tomato sauce. It’s a homey comfort dish great for any meal.
| Prep Time 10 minutes |
Cook Time 20 minutes |
Makes 16 shrimp + 4 cups grits |
Serving Size 4 shrimp + 1 cup grits |
INGREDIENTS
1 large head cauliflower, cut into 1-in. (2.5cm) florets
4 TB. ghee or animal fat
2 cloves garlic, minced
¼ cup yellow onion, diced
1 to 1¼ lb. (450 to 565g) fresh shrimp (16 to 20 count; about 16), peeled, deveined, and tail off
1 TB. lemon juice
½ cup tomato purée
¾ tsp. sea salt
½ tsp. ground black pepper
1 TB. fresh oregano leaves, chopped
¾ cup homemade chicken stock
2 TB. fresh Italian flat-leaf parsley leaves, chopped
⅓ cup virgin olive oil
2 TB. scallion, green parts, chopped
½ cup grated pecorino Romano cheese
METHOD
1 In a large saucepan over medium-high heat, bring 1 cup water to a boil. Reduce heat to medium, place a steamer insert in the pan, and steam cauliflower florets for 20 minutes.
2 In a large skillet over medium heat, heat 2 tablespoons ghee. Add 1 clove garlic, yellow onion, and shrimp, and cook, stirring regularly, for 3 minutes.
3 Add lemon juice, tomato purée, ¼ teaspoon sea salt, ¼ teaspoon black pepper, oregano, and ½ cup chicken stock. Cook, stirring regularly, for 5 minutes.
4 Remove from heat, fold in Italian flat-leaf parsley, cover, and set aside.
5 Drain cauliflower in a colander and transfer to a food processor fitted with a metal chopping blade. Add remaining ¼ cup chicken stock, remaining 1 clove garlic, remaining 2 tablespoons ghee, remaining ½ teaspoon sea salt, remaining ¼ teaspoon black pepper, and virgin olive oil, and process until smooth.
6 Transfer cauliflower grits to a bowl, fold in scallions and pecorino Romano cheese, and serve shrimp on top of or alongside grits.