Blackened Shrimp over Creamy Cauliflower Grits

By Sprig Originals ✓ · cooked up in Sprig

A Lowcountry supper rebuilt without a single grain: riced cauliflower simmered down in cream and sharp cheddar until it eats exactly like stone-ground grits, topped with shrimp seared hard in a smoky blackening rub and a bacon-and-scallion pan sauce finished with lemon. Everything happens in two skillets in under 45 minutes.

Ingredients

• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1 tsp freshly ground black pepper
• 3/4 tsp kosher salt

• 24 oz riced cauliflower (fresh or frozen)
• 2 tbsp unsalted butter
• 1 cup heavy cream
• 1/2 cup chicken broth
• 4 oz sharp cheddar cheese, freshly grated
• 2 tbsp grated parmesan
• 1/2 tsp kosher salt
• 1/4 tsp white pepper

• 1 1/2 lb large shrimp, peeled and deveined, tails off
• 4 slices thick-cut bacon, chopped
• 1 tbsp avocado oil
• 3 cloves garlic, thinly sliced
• 1/2 cup chicken broth
• 2 tbsp cold unsalted butter, cubed
• 1 tbsp fresh lemon juice
• 4 scallions, thinly sliced
• 2 tbsp chopped fresh parsley

Instructions

1. Pat the shrimp very dry with paper towels. Stir all the blackening rub ingredients together in a small bowl, then toss the shrimp with 2 tablespoons of the rub until evenly coated. Reserve the remaining rub. Let the shrimp sit at room temperature while you make the grits.
2. Melt 2 tablespoons butter in a large saucepan over medium heat. Add the riced cauliflower and cook, stirring often, for 6 to 8 minutes, until it has released its moisture and the pan looks dry (if using frozen, expect closer to 10 minutes).
3. Pour in the heavy cream and 1/2 cup chicken broth, add 1/2 teaspoon salt and the white pepper, and simmer over medium-low, stirring frequently, for 10 to 12 minutes, until thick and porridge-like. For a smoother texture, pulse 4 or 5 times with an immersion blender.
4. Off the heat, stir in the cheddar and parmesan until melted and glossy. Taste and adjust salt, cover, and keep warm.
5. Meanwhile, cook the chopped bacon in a large cast-iron or stainless skillet over medium heat for 7 to 9 minutes, until crisp. Transfer to a paper towel with a slotted spoon, leaving the fat in the pan.
6. Raise the heat to medium-high and add the avocado oil to the bacon fat. When it shimmers, add the shrimp in a single layer, working in two batches if needed. Sear undisturbed for 90 seconds, flip, and cook 60 to 90 seconds more until just opaque and the crust is deeply browned. Transfer to a plate.
7. Lower the heat to medium, add the sliced garlic and 1/2 teaspoon of the reserved rub, and cook 30 seconds until fragrant. Pour in 1/2 cup chicken broth and scrape up the browned bits, simmering 2 minutes until reduced by about half.
8. Turn off the heat and swirl in the cold butter cubes one at a time until the sauce is silky, then stir in the lemon juice, half the scallions, and the shrimp along with any resting juices. Toss for 30 seconds to coat.
9. Spoon the cauliflower grits into 4 warm shallow bowls, pile the shrimp and pan sauce on top, and finish with the crisp bacon, remaining scallions, and parsley. Serve immediately.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem