Shrimp, Cauliflower, and Bacon Saute
with cheesy grits

Name: Shrimp, Cauliflower, and Bacon Saute
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 1 lb Cauliflower, florets; 2 cloves Garlic, chopped; 6 strips Bacon, chopped; 2 stalks Green onions, chopped, green and white parts separate; 1 tsp Paprika, smoked; 1/2 tsp Cumin, ground; 1 tsp Salt; 1 Tbsp Water; 2 tsp Lemon juice; 3 cups Water; 1 cup Milk, any type; 1 cup Grits or polenta (look for a more fine ground for quicker cooking); 1/4 tsp Salt; 3 Tbsp Butter; 2 oz Cheese, shredded Mexican blend

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

For a fun twist on classic shrimp and grits, we saute cauliflower with the shrimp and add some additional spices. These two very different ingredients make the dish a bit more interesting. We even add crispy bacon to give the whole dish additional texture and flavor.
Smarts: The grits in this recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Ingredients

Metric

Servings:

Shrimp, Cauliflower, and Bacon Saute:

Shrimp, peeled and deveined - 1 lb
Cauliflower - 1 lb , florets
Garlic - 2 cloves , chopped
Bacon - 6 strips , chopped
Green onions - 2 stalks , chopped, green and white parts separate
Paprika, smoked - 1 tsp
Cumin, ground - 1/2 tsp
Salt - 1 tsp
Water - 1 Tbsp
Lemon juice - 2 tsp

Cheesy Grits:

Water - 3 cups
Milk, any type - 1 cup
Grits or polenta - 1 cup (look for a more fine ground for quicker cooking)
Salt - 1/4 tsp
Butter - 3 Tbsp
Cheese, shredded Mexican blend - 2 oz

Prep

Shrimp - Defrost shrimp.
Cauliflower / Garlic / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Green onions - Chop green onions, keeping green and white parts separate.
Make shrimp seasoning - Combine garlic, paprika, cumin, and salt (portion for saute).

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Make

Combine water (portion for grits) and milk in a saucepan. Bring it to a boil over medium heat (watch the pan and adjust the heat because boiled milk will quickly spill over). Add in grits / polenta with salt (portion for grits). Lower heat and simmer 20 to 30 minutes until liquid is all absorbed, stirring occasionally.
While grits are cooking, heat a large saute pan or skillet over medium heat. Add bacon and cook, stirring occasionally, until bacon is crisp. Transfer bacon to a paper towel-lined plate.
Drain of all but 1 Tbsp / 15 ml (for 4 servings; adjust if customizing) of bacon grease out of the pan and return pan to medium heat.
To heated pan, add cauliflower and cook until golden brown, turning to cook on all sides, 4 to 5 minutes total. Add water (portion for saute; be careful - it will steam) and cover with a lid. Steam cauliflower, covered, until tender, ~3 minutes.
Remove the lid and stir in shrimp, white parts of green onions, and shrimp seasoning. Saute until shrimp is opaque and cooked through, 5 to 7 minutes.
Squeeze lemon juice over cauliflower and shrimp.
When grits are finished cooking, whisk in butter and cheese. Taste and season with some more salt, if needed.
Serve shrimp and cauliflower over grits. Top with bacon and green parts of green onions. Enjoy!

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