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Wednesday, October 4, 2017

Cajun Shrimp & Cauliflower "Grits"


Shrimp and Grits is one of my absolute favorite Southern Coastal dishes, something I have to get every time we head to the beach. I’ve tried a few varieties, and my favorite is the simple combination of andouille sausage and Old Bay seasoned shrimp. For my last round of Whole 30 I sought to create a Paleo/Whole 30 compliant version of this dish, and it has since become a frequently requested dinner! This version uses finely processed cauliflower to mimic the texture of grits and extra spices added to Whole 30 compliant sausage to get that andouille/Cajun flavor. If you are not doing a Whole 30, your favorite andouille sausage will work great and you do not need to include the extra spices unless desired (paprika, onion powder, garlic powder and cayenne). My favorite brand is Aidells Andouille sausage (not Whole 30 compliant because of the sugar, however you can use their chicken apple sausage).

For the Cauliflower Grits:
- 1 whole cauliflower, diced into florets
- 1/4 cup chicken stock
- 1/4 cup full-fat coconut milk
- 2 TBS. ghee
- Salt and pepper

Process the cauliflower in the food processor until very finely chopped (a little finer than your standard Cauliflower rice). Add to a medium saucepan with a pinch of salt and enough water to cover. Bring to a boil and then turn down to med-high to cook for 5-7 minutes. Line a colander with paper towels, and dump the cauliflower over it in batches. Use paper towels to squeeze out extra moisture (see pictures). Add back to your saucepan, and turn off burner. Add chicken stock, coconut milk, and salt and pepper to taste. Stir to combine, and leave on warm burner while you work on your shrimp/sausage mixture, stirring occasionally.

**If you are looking for a food processor- I really like this one. It's huge and super easy to use.


For the Shrimp and sausage mixture:
- 1 lb. fresh shrimp, pealed and deveined
- 1 package compliant sausage
- 1 bell pepper diced
- 6 TBS ghee, divided
- 2 cloves garlic minced
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4tsp garlic powder
- Dash cayenne
- 1 TSP Old Bay seasoning

Heat a 12 inch skillet or cast iron skillet over medium-high. Add 3 TBS ghee to skillet with sliced sausage, bell pepper and paprika, onion powder, garlic powder and cayenne. Cook 5-7 minutes, then add 2 minced garlic cloves. Stir and cook another 30 seconds. Remove everything from pan and set aside. Do not scrape the pan. Add remaining 3 TBS ghee to pan, and allow it to heat up and de-glaze the pan for a minute (we want all of those sausage flavors). Add shrimp and old bay seasoning to skillet, and toss to coat. Cook shrimp 2-3 minutes until pink. Add back in sausage/pepper mixture and combine. Serve sausage/shrimp mixture over cauli-grits. Top with fresh cilantro, lemon juice and extra ghee.

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