Shrimp and Cauliflower Saute
with 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!
Great! Can’t wait to make again!!0 Helpful
shrimp and grits are just about my favorite meal ever!! This is a great recipe!0 Helpful
First time having grits. Next time I would sub polenta or mashed yukons.0 Helpful
bacon made the polenta taste way better. Kids liked it. thumbs up0 Helpful
I made this with my own variation of spices as I've realized that some of the spices used in these recipes are off. I have to say the person who used cornmeal instead of grits, which are in no way equivalent except being made of corn, gave me nightmares. Anyway, the meal came out great with my spice and dairy-free substitutions.0 Helpful
Quarantine cooking has me making some substitutes to clear out the pantry and freezer. Used cornmeal for the grits, frozen cauli and spinach, and skipped the green onions because I didn’t have any. It turned out awesome! Easy weeknight meal and I LOVED the cheesy grits. Everything came out better than I expected!0 Helpful