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.
- Serve immediately.
- 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