Shrimp and (Cauliflower) Grits
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Ingredients
- 1 head cauliflower
- 1 cup chicken stock
- 1 cup heavy cream (or half and half)
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1lb shrimp (peeled and deveined)
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- tabasco (to taste)
- 1 tablespoon olive oil
- 4oz sharp cheddar cheese (shredded)
- 2 scallions (sliced thin on the bias)
Directions
| Grits | |
| Step 1 | |
 Cut the cauliflower into florets about 3" in diameter. | |
| Step 2 | |
 Taking about 1/3 of the cauliflower at a time, pulse in a food processor until it is quite fine- more than you would if you were making cauliflower rice. As you finish each batch, move to a separate bowl. I had a med-large cauliflower which yielded 6 cups | |
| Step 3 | |
 In a large, wide pan heat the cream, chicken stock, and salt, adding all the cauliflower at once. The liquid does not need to be boiling. Cook cauliflower for about ten minutes, until it is tender, stirring often. | |
| Step 4 | |
| Once cauliflower is tender, turn off the heat, and stir in the cheddar cheese. Mix well, cover and let sit until shrimp is ready | |
| Shrimp | |
| Step 5 | |
| Mix shrimp, half the oil, the garlic and paprika together Put the remaining oil into a wide skillet and heat to med-high | |
| Step 6 | |
| Once the oil is hot and shimmering, add shrimp and cook, tossing frequently for 3-5 minutes (depending on the size of shrimp) until it is pink and cooked through | |