Thinking back on our visit to New Orleans, I fondly remembering ordering shrimp & grits at every restaurant. It was my own challenge to find the most delicious ones. Today, I’m sharing a healthy twist on the classic cajun shrimp & grits with a recipe for Cauliflower Shrimp and Grits!
Want to hear a funny story? I used to hate shrimp before meeting my husband. Somehow, him cooking up shrimp recipes in a variety of ways led me to the dark side, the side of loving shrimp more than anything else in the sea. Now, I’m obsessed with creating recipes with this easy to cook seafood and today I’m happy to share with you a new way to eat shrimp and grits – with no grits but cauliflower!
The trend of turning cauliflower into a carb replacement hadn’t reached my life just yet, but now that it did, I’m obsessed. These shrimp and grits taste like the real thing, but much healthier! One serving of cauliflower contains 77 % of the recommended daily value of vitamin C. A great source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese – basically, it’s my currently favorite vegetable and now you know why!
It’s easy to make and creates a creamy, smooth product that pairs well with shrimp that are quickly tossed in cajun seasoning and cooked until pink. It’s a comforting meal if it’s cold outside – or just a quick weekday meal when you need something on the table that resembles you at least put some effort into it.
Try these Cauliflower Shrimp and Grits today and you might just never go back to regular grits again!
Photography by Stacey Rupolo / Recipe by Cooking with Books
Cauliflower Shrimp and Grits
- 1 large head cauliflower cut into florets
- 1 tablespoon olive oil
- ½ cup almond or coconut milk
- 2 pounds shrimp deveined and tails removed
- 1 tablespoon cajun seasoning
- salt and pepper to taste
- Place cauliflower florets into food processor and pulse into it becomes "cauliflower rice". Some florets might not pulse, so just removed the "rice" and re-pulse the florets that are left.
- In a large saute pan, heat the olive oil and add the cauliflower, stirring and cooking for 5 minutes. Add the coconut milk or almond milk, reduce the heat and cook for ten more minutes.
- In the meantime, season the shrimp with cajun seasoning and salt & pepper. Saute in a separate pan until pink and cooked through.
- To serve, place cheesy cauliflower "grits" in a bowl and top with cajun shrimp. A sprinkling of fresh parsley and you're ready to eat!