Shrimp Creole and Cauliflower Grits
Watch how to make shrimp creole and cauliflower grits
-
- Servings
- 4 Servings
-
- Serving size
-
1 1/2 cups grits and 1 cup creole
Ingredients
-
cauliflower (trimmed and grated)
- approximately 2 lbs.
- approximately 2 lbs.
-
-
green onion (scallion) (sliced, for garnish)
- 1
- 1
-
-
olive oil (for grits)
- 2 tsp
- 2 tsp
-
-
garlic (minced, for grits)
- 1 clove
- 1 clove
-
-
canned low-sodium white beans (drained and rinsed)
- 1/2 cup
- 1/2 cup
-
-
low sodium chicken broth
- 1/2 cup
- 1/2 cup
-
-
water
- 1/2 cup
- 1/2 cup
-
-
finely grated parmesan cheese (optional)
- 1 tbsp
- 1 tbsp
-
-
onion powder
- 1/2 tsp
- 1/2 tsp
-
-
olive oil (divided, for grits)
- 1 tbsp
- 1 tbsp
-
-
large shrimp (peeled and deveined)
- 1 lbs
- 454 g
-
-
celery (diced)
- 2 stalks
- 2 stalks
-
-
yellow onion (diced)
- 1 small
- 1 small
-
-
green bell pepper (diced)
- 1
- 1
-
-
garlic (minced, for grits)
- 3 clove
- 3 clove
-
-
salt-free Creole seasoning
- 2 tsp
- 2 tsp
-
-
canned diced tomatoes
- 14 oz
- 397 g
-
-
low sodium chicken broth (for grits)
- 1 cup
- 1 cup
-
-
bay leaves
- 1
- 1
-
-
Worcestershire sauce
- 1 tsp
- 1 tsp
-
Directions
-
For the grits: Heat oil in a medium pot over medium-high heat. Add the cauliflower and cook until softened and lightly browned, about 10 minutes. Add the garlic and heat until fragrant, about 1 minute.
-
Add the beans, broth, and water. Cook for 5 minutes. Turn off the heat. Add the Parmesan and onion powder. Using a masher or blender, mix until just creamy with a little texture remaining. Add more water as needed. Season with pepper. Cover to keep warm until serving.
-
For the shrimp: Pat the shrimp dry with a paper towel. Heat 1½ tsp oil in a large skillet over medium-high heat and add the shrimp in a single layer. Lightly sear on one side until curled and lightly charred. Remove shrimp to a plate and add the remaining oil to the pan.
-
Add the celery, onion, and bell pepper to the pan. Reduce heat to medium and cook, stirring occasionally until tender but not overly browned, about 7 minutes. If the pan gets too dry while the vegetables cook, add water as needed.
-
Add the garlic and seasoning and heat until fragrant, about 1 minute. Add the tomatoes, broth, and bay leaf. Use a spoon to scrape any bits stuck to the bottom of the pan. Bring to a boil and then reduce heat to a simmer. Cook for 10 minutes until thickened, stir frequently to prevent the bottom from burning.
-
Serve on top of cauliflower “grits” and garnish with onions and hot sauce.
-
Serve on top of cauliflower “grits” and garnish with onions and hot sauce.