Shrimp & Cauliflower Grits

{serves 3-4}

What You Need
For The Shrimp
15 raw shrimp, peeled and deveined 
6 garlic cloves, minced
Zest of one lemon
2 TSP dried oregano, divided 
2 pieces of bacon, crumbled up
1/2 large sweet onion, diced
2 TBS butter, or fat of choice
1 TBS white wine vinegar
1 TSP red pepper flakes
1 TBS lemon juice
1 TBS fresh oregano, chopped
Salt and pepper, to taste

For The Grits
1 head of cauliflower, chopped
1/4 cup almond milk, or milk of choice
4 garlic cloves, minced
1 TBS butter, or fat of choice
1/4 TSP cayenne pepper
Salt and pepper, to taste

For The Shrimp
1. In a medium bowl, mix together the EVOO, 2 garlic cloves, lemon zest, and 1 TSP dried oregano. Place shrimp in bowl and marinate over night. 
Next day
2. Cook bacon over medium-high heat. Let cool and then crumble into small pieces. Set aside.
3. Keep remaining bacon fat in pan. Add butter to the pan and stir until melted. Add the onion and sauté until translucent, 5-6 minutes. 
4. Add 4 garlic cloves, 1 TSP dried oregano, and red pepper flakes. Continuously stir for 1-2 minutes.
5. Add white wine vinegar and then shrimp, including marinade. Cook for 3-4 minutes or until shrimp is cooked through. Remove from heat and stir in lemon juice. 
6. Season with salt and pepper. 

For The Grits
1. Place cauliflower pieces in a large pot and cover with water. Bring to boil over high heat. 
2. Reduce to medium-low and cover. Let cook for 5-7 minutes or until tender and then drain.
3. Place cooked cauliflower in a food processor. Add milk, butter, and garlic to food processor. Pulse until the mixture resembles grits. 
4. Season with salt and pepper. 

1. Place "grits" on serving dish.
2. Top with shrimp.
3. Top with sauce from shrimp pan.
4. Garnish with bacon and fresh oregano. 
5. Enjoy!!

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