Shrimp and Cauliflower Sautewith bacon / collard greens
For this Southern-inspired, paleo-friendly meal, we saute cauliflower and shrimp with spices and serve it over tangy greens. 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.
- Shrimp, peeled and deveined - 1 1/2 lbs
- Cauliflower - 1 lb, florets
- Garlic - 2 cloves, chopped
- Green onions - 2 stalks, chopped, green and white parts separate
- Paprika, smoked - 1 tsp
- Cumin, ground - 1/2 tsp
- Salt - 1 tsp
- Oil, cooking - 1 Tbsp
- Water - 1 Tbsp
- Lemon juice - 2 tsp
- Onions, medium - 1, diced
- Bacon - 8 strips, chopped
- Collard greens - 12 oz, roughly chopped (sub any sturdy greens like kale or Swiss chard)
- Stock, any type - 3/4 cup
- Red pepper flakes (opt) - 1/4 tsp
- Vinegar, apple cider - 2 tsp
- Shrimp - Defrost shrimp.
- Cauliflower / Garlic / Onions / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Collard greens - Roughly chop collard greens. (Can be done up to 3 days ahead)
- Green onions - Chop green onions, keeping green and white parts separate.
- Make shrimp seasoning - Combine garlic, paprika, cumin, and salt.
- Heat a Dutch oven 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 onions and saute until onions are tender and golden, 5 to 6 minutes. Add collard greens and saute until wilted, ~5 minutes more. Add stock and red pepper flakes and cover with a lid. Let collard greens simmer, covered, until tender, 35 to 40 minutes. (Note: If using kale or chard, these will cook to tender much faster and should be ready in 5 to 10 minutes.)
- When collard greens are nearly finished, heat a saute pan or skillet with oil over medium heat. Add cauliflower and cook until golden brown, turning to cook on all sides, 4 to 5 minutes total. Add water (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.
- Return to collard greens and drain off any excess liquid that remains. Stir in vinegar. Taste and season with some salt and pepper.
- Serve shrimp and cauliflower over collard greens. Top with bacon and green parts of green onions. Enjoy!
This meal has 33 reviews
Very good. My kids only liked the shrimp. I don't know if I have ever eaten grits before. Even tho it is the consistency of wall paper paste, it was oddly enjoyable. Definitely a "stick to your bones" kind of meal. If I make it again I will probably do the Paleo version for a less heavier meal
Delicious! Made with chicken rather than shrimp. Such a nice, warm meal.
We both really liked this - and my husband is not a fan of polenta. The flavor combinations were so delicious.
So so good! I love it. My grocery store didn't have only had pre-made polenta, so that wasn't my favorite bit. I'd probably sub in couscous or something next time.
Made cauliflower mash and added Brussels sprouts to the shrimp. I’d keep the brussels but not the cauliflower mash. It was too soft with the shrimp. Polenta or grits would be a better choice. Spices were nice.
This was easy to throw together and yummy, especially for my southern boy husband. Maybe something green or citrusy would be good - to break up some of the richness.