Shrimp and "Grits"

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4 Servings
Shrimp Southern
shrimp bacon grits cauliflower southern comfort food Shrimp Southern

1 head liflower, med-large
1 large imp cooked, tails removed
4 strips on chopped
2 cups hrooms chopped
3 cloves lic minced (or garlic powder, to taste)
1 tsp each salt and per or to taste
4 oz. am cheese (Neufchatel works too)
4 tbsp ter (plus some for the pan)
.5 cup light am or half-and-half
.5 cup shredded cheese (optional)
1 bunch kale turnip or collard ens (optional)

Sauteeing is done while the cauliflower steams, so make sure you have everything chopped in advance.... Boil or steam the cauliflower (approx. 10 min) until soft. Reserve water for greens, if desired. While cauliflower boils/steams, heat a skillet on medium-high heat. Heat butter or oil and add mushrooms, bacon and garlic to skillet. Saute until soft, about 6-minutes. Lower heat to medium. Add shrimp, salt and pepper; saute until cooked through while you finish up the greens and cauliflower. If adding greens, boil or steam greens in the same pot as the cauliflower (about 5-10 minutes, depending on how soft you like your greens) Mash cauliflower to desired consistency (it's good to have a few chunks in the mix). Add 4 tbsp butter, cream cheese, and cream and stir over low heat until everything is incorporated. Add salt, pepper, and spices to taste; add cheese, if desired. Add greens to shrimp mixture, if desired; spoon "grits" onto serving plates and top with shrimp mixture. Serve with biscuits or cornbread to round out the meal.


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