Cajun Shrimp and Andouille over Cheddar Cauliflower Grits

By Sprig Originals ✓ · cooked up in Sprig

A Low Country skillet supper built for low-carb eating: plump shrimp and smoky andouille seared in Cajun butter, spooned over creamy cauliflower "grits" loaded with sharp cheddar. Everything comes together in two pans in about 40 minutes, and the pan sauce is rich enough that nobody misses the stone-ground corn.

Ingredients

• 24 oz riced cauliflower (fresh or frozen)
• 2 tbsp unsalted butter
• 3/4 cup heavy cream
• 3 oz cream cheese, cut into cubes
• 1 1/4 cup sharp cheddar, freshly grated
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

• 1 1/4 lb large shrimp, peeled and deveined
• 8 oz andouille sausage, sliced into 1/4-inch coins
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 1 medium green bell pepper, diced
• 2 stalks celery, thinly sliced
• 4 cloves garlic, minced
• 2 tsp Cajun seasoning (salt-free if possible)
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 cup chicken broth
• 1 tbsp fresh lemon juice
• 1 tsp Louisiana-style hot sauce
• 3 scallions, thinly sliced
• 2 tbsp chopped fresh parsley

Instructions

1. Pat the shrimp very dry with paper towels, toss with 1 teaspoon of the Cajun seasoning, and set aside at room temperature while you start the grits.
2. Melt 2 tablespoons butter in a large saucepan over medium heat. Add the riced cauliflower, garlic powder, salt, and pepper and cook, stirring often, for 6 to 8 minutes, until the cauliflower has softened and given up most of its moisture (if using frozen, cook 2 to 3 minutes longer until the pan looks dry).
3. Pour in the heavy cream and add the cream cheese. Reduce heat to medium-low and simmer, stirring, for 8 to 10 minutes, until the mixture is thick and creamy and the cauliflower has broken down into a porridge-like texture. For a smoother grit, pulse 4 to 5 times with an immersion blender.
4. Off the heat, stir in the grated cheddar a handful at a time until fully melted and glossy. Taste and adjust salt, then cover and keep warm over the lowest heat, stirring occasionally.
5. Heat the olive oil in a large skillet over medium-high. Add the andouille coins in a single layer and sear for 3 to 4 minutes, turning once, until browned on both edges. Transfer to a plate, leaving the rendered fat in the pan.
6. Add the shrimp to the hot skillet in one layer and cook 60 to 90 seconds per side, just until pink and opaque at the edges. Remove to the plate with the sausage; they will finish in the sauce.
7. Reduce heat to medium and add 1 tablespoon of the butter along with the bell pepper and celery. Cook 4 minutes, until crisp-tender and lightly charred at the edges. Add the garlic, remaining 1 teaspoon Cajun seasoning, smoked paprika, and cayenne and stir for 45 seconds until fragrant.
8. Pour in the chicken broth and scrape up the browned bits. Simmer 2 to 3 minutes until reduced by about half, then swirl in the remaining 2 tablespoons butter, the lemon juice, and the hot sauce to make a loose pan sauce.
9. Return the shrimp and sausage to the skillet and toss for 1 minute to warm through and coat, no longer, or the shrimp will toughen. Stir in half the scallions and half the parsley.
10. Spoon the cheddar cauliflower grits into shallow bowls, top with the shrimp, sausage, and every bit of pan sauce, and finish with the remaining scallions and parsley. Serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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