Shrimp and Cauliflower Grits
Fill a medium saucepan with a couple inches of water and bring to a boil.
Place frozen cauliflower in a steamer basket and top with 1 large garlic clove, chopped. Cover and steam until tender.
When tender, place steamed cauliflower and garlic in the bowl of a food processor with corn meal and 1 tbsp butter. Do not get rid of steaming water.
Pulse until almost the desired texture. Add salt and a bit of steaming water, if desired, and process again until the desired consistency.
In the meanwhile, make your shrimp. Pat dry and sprinkle very liberally with Cajun seasoning.
Heat 2 tablespoons butter in a large skillet, preferably cast-iron, over medium-high heat.
Add thinly sliced onions and cook until translucent and slightly brown. Remove onions from heat and allow to rest in a small bowl covered with plastic wrap.
Make sure the skillet is very hot, add the shrimp and cook about a minute or two, or until the bottom side begins turning pink. Flip the shrimp and cook until the bottom side is turning pink.
When the shrimp are no longer translucent down the middle, where they've been deveined, remove from the skillet immediately. Do not remove the skillet from the heat.
Drain two cans of corn and combine with onion and scallion mixture.
Spoon the cauliflower "grits" into serving bowls and top with half the shrimp. Top with the scallion corn mixture.
Pour remaining 2 tbsp of melted butter and Cajun seasoning "sauce" from the cast-iron skillet over serving bowls.
1 1/2 lbs shrimp, peeled and devined
1 tsp Cajun seasoning
2 can corn, drained
2 large cloves garlic, chopped
2 scallions, diced
1 red onion, thinly sliced
For the cauliflower grits
2 18-oz bags of frozen cauliflower
3 1/2 tsbp fine cornmeal
½ tsp red pepper flakes
1 tsp black pepper
1 tsp kosher salt
5 tbsp butter