Low-Country Shrimp over Cheddar Cauliflower Grits

By Sprig Originals ✓ · cooked up in Sprig

Plump Cajun-spiced shrimp in a smoky bacon pan gravy, spooned over creamy cauliflower "grits" loaded with sharp cheddar and butter. All the comfort of a Charleston breakfast-for-dinner with none of the corn — the cauliflower cooks down until it genuinely tastes like stone-ground grits, and the drippings-and-cream sauce does the rest.

Ingredients

• 20 oz riced cauliflower (fresh or frozen)
• 3 tbsp unsalted butter
• 3/4 cup heavy cream
• 3 oz cream cheese, cubed
• 5 oz sharp cheddar, freshly grated
• 1/2 tsp kosher salt
• 1/4 tsp white pepper
• 1 pinch freshly grated nutmeg

• 1 1/4 lb large shrimp, peeled and deveined
• 2 tsp sugar-free Cajun seasoning
• 1/2 tsp smoked paprika
• 5 slices thick-cut bacon, chopped
• 1 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp Worcestershire-style sauce (no added sugar)
• 1 tsp hot sauce, plus more to serve
• 1 tbsp fresh lemon juice
• 4 scallions, thinly sliced
• 2 tbsp chopped fresh parsley
• kosher salt and black pepper

Instructions

1. Pat the shrimp very dry with paper towels, then toss in a bowl with the Cajun seasoning, smoked paprika, and a pinch of salt. Set aside at room temperature while you start the grits.
2. Start the grits: melt 3 tablespoons butter in a saucepan over medium heat. Add the riced cauliflower and cook, stirring, for 5 minutes until it stops steaming heavily and smells nutty. If using frozen cauliflower, cook 8 minutes to drive off the extra water.
3. Add 3/4 cup heavy cream, the cream cheese, salt, white pepper, and nutmeg. Reduce heat to medium-low and simmer, stirring often, for 10 to 12 minutes, mashing against the side of the pan with a spoon, until the cauliflower breaks down and the mixture is thick and porridge-like. For a smoother texture, pulse 5 or 6 times with an immersion blender.
4. Off the heat, stir in the grated cheddar a handful at a time until glossy and fully melted. Cover and keep warm over the lowest heat, stirring occasionally; loosen with a splash of cream if it tightens up.
5. Meanwhile, cook the bacon in a large skillet over medium heat for 8 to 10 minutes until crisp. Transfer to a paper towel with a slotted spoon, leaving about 2 tablespoons of fat in the pan (pour off any excess).
6. Raise the heat to medium-high. Add the shrimp in a single layer and sear undisturbed for 90 seconds, then flip and cook 60 to 90 seconds more, just until opaque and curled. Transfer to a plate — they will finish in the sauce.
7. Lower the heat to medium and add 1 tablespoon butter and the garlic to the skillet; cook 30 seconds until fragrant. Pour in the chicken broth and scrape up the browned bits, then simmer 2 minutes to reduce by about half.
8. Stir in 1/2 cup heavy cream, the Worcestershire-style sauce, and the hot sauce. Simmer 3 to 4 minutes until the gravy coats a spoon. Season with salt and plenty of black pepper.
9. Return the shrimp and any resting juices to the pan along with most of the bacon and the sliced scallions. Toss for 30 seconds to warm through, then finish with the lemon juice off the heat.
10. Spoon the cauliflower grits into 4 warm shallow bowls, pile the shrimp and gravy on top, and scatter with the reserved bacon and the parsley. Serve immediately with extra hot sauce.

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