cajun shrimp with creamy cauli “grits”

As we move into January (Happy New Year, by the way) I’m settling back into my normal eating protocol, while trying to use up anything that’s still in my refrigerator and freezer. Over the holidays I purchased a large bag of 16/20 shrimp to serve as shrimp cocktail, and they were delicious, firm and meaty, pre-cooked with the tails on. (16/20 refers to the number of shrimp per pound. These are large. The smaller the shrimp, the more in one pound. So, 31/35 would be smaller shrimp, for example.) I kept thinking about shrimp and grits, and wanted that creamy, spicy sauce that drowns everything on the plate, but I didn’t want the sausage, to keep it lighter.

The key ingredient here is smoked paprika from Spain, the aroma is heavenly. After you warm the shrimp in the ghee (if you use pre-cooked as I did, they don’t need a lot of time in the pan) simply add in all of the spices and toss with the ghee and liquid from the shrimp to make a dark reddish coating. Then add the coconut milk and finally the arrowroot mixed with the vegetable broth to thicken. A quick stir and the shrimp with the sauce is done.

You’re using the same pan for the cauli rice, so make it first. The trick to the perfect texture is patience. Let the water from the frozen cauli rice evaporate, until it’s completely dried out. You’ll notice a lot of moisture in the pan, which will dissipate, and the cauli rice will start to look crumbly. That’s when it’s perfect. Transfer it to the food processor, wipe out the pan with a paper towel, and start the shrimp. I promise this dish is done in 20 minutes.

If you want to add sausage, I would purchase a spicy fresh sausage, such as fresh andouille or chorizo. Brown and crumble, pour off any rendered fat, then add the shrimp and continue with the cooking method. There won’t be any leftovers, it’s that good.

Yield: 4

Living Delish & Nutrish: Tina Wells

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Cajun Shrimp with Creamy Cauli “Grits”

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

Creamy Cauli “Grits”

• 2 Tablespoons ghee or olive oil
• 2 16 ounce bag frozen cauliflower rice
• 2 Tablespoons granulated garlic
• 2 Tablespoon dried minced onion
• 1 cup coconut milk

Shrimp with Cajun Sauce

• 2 pounds frozen or fresh shrimp, 16/20 size, about 6-7 per person
• 1 teaspoon olive oil
• 1 teaspoon ghee
• 1 teaspoon granulated garlic
• 1 teaspoon smoked paprika (I prefer imported from Spain, use your favorite)
• 1/2 teaspoon cayenne pepper, or as desired
• 1 teaspoon oregano
• 1 teaspoon dried minced onion
• 1/2 teaspoon red pepper flakes
• 1/2 cup vegetable broth
• 1 Tablespoon arrowroot powder
• Salt and pepper to taste

Method

Creamy Cauli “Grits”

1. With a knife, poke a few holes in the bag of frozen cauliflower rice in the microwave until pliable, it doesn’t have to be completely defrosted, just give it a head start.
2. Preheat a large skillet and add 1 Tablespoon of ghee, then add the cauliflower rice, spreading it out into an even layer in the pan. Add the minced onion, granulated garlic, and season with salt and pepper to taste. Stir and spread into an even layer again. Continue to cook on medium heat until moisture has evaporated, stirring occasionally and spreading into an even layer.
3. Once moisture has evaporated and the bottom of the pan is dry, transfer to a food processor fitted with the blade. Pulse until it begins to puree. Add the reserved Tablespoon of ghee and pulse again. Then add the coconut milk slowly until you achieve a creamy consistency. Depending on the moisture in the cauli rice, you may not need all of the coconut milk. Continue to process until smooth. Keep warm until shrimp and sauce cooked.

Shrimp with Cajun Sauce

1. Wipe out the pan used for cauli rice and place on medium heat. Add the ghee and olive oil.
2. Add the shrimp and lightly sauté to warm through.
3. Add the seasonings and stir to make a paste on the shrimp. Then add the coconut milk and bring to a boil to reduce slightly.
4. Stir together the vegetable broth and the arrowroot, then add to the shrimp and stir quickly to combine and thicken. Reduce heat to simmer for a few minutes, careful to not overlook the shrimp.
5. Serve shrimp and sauce over the cauli grits.

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©Tina Wells Luxury Brands, LLC

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