Skillet Shrimp with Cheddar Cauliflower Grits

By Sprig Originals ✓ · cooked up in Sprig

Creamy cauliflower "grits" simmered down with cream and sharp cheddar until they're thick enough to hold a spoon, topped with Cajun-spiced shrimp and a smoky bacon-scallion pan gravy. It hits every note of a low-country shrimp and grits breakfast without a grain in sight — the cauliflower cooks down surprisingly starchy-tasting once the cream reduces and the cheese melts in.

Ingredients

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

• 1 1/4 lb large shrimp, peeled and deveined, tails off
• 2 tsp sugar-free Cajun seasoning
• 1/2 tsp smoked paprika
• 1/8 tsp cayenne pepper
• 1 tbsp olive oil

• 5 slices thick-cut bacon, chopped
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 tbsp unsalted butter
• 4 scallions, thinly sliced, white and green parts separated
• 1 tsp vinegar-based hot sauce
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Pat the shrimp very dry with paper towels, then toss in a bowl with the Cajun seasoning, smoked paprika, and cayenne until evenly coated. Set aside at room temperature while you start the grits.
2. Start the grits: melt 2 tablespoons butter in a large saucepan over medium heat. Add the riced cauliflower and cook, stirring, for 5 minutes, until the moisture has cooked off and the cauliflower smells nutty. If using frozen, cook 8 minutes to drive off the extra water.
3. Pour in 1 cup heavy cream and add the garlic powder, salt, pepper, and nutmeg. Reduce the heat to medium-low and simmer, stirring often, for 10 to 12 minutes, until the cream has reduced and thickened and the mixture mounds on a spoon. For a smoother, more grit-like texture, pulse it 4 or 5 times with an immersion blender.
4. Off the heat, stir in the cream cheese until melted, then add the grated cheddar in two additions, stirring until glossy and smooth. Cover and keep warm over the lowest heat, stirring occasionally.
5. While the grits simmer, cook the bacon in a 12-inch cast-iron or heavy skillet over medium heat for 8 to 10 minutes, stirring, until deeply crisp. Lift the bacon out with a slotted spoon onto a paper towel and pour off all but about 2 tablespoons of the fat, reserving the rest.
6. Raise the heat to medium-high and add 1 tablespoon olive oil to the skillet. Add the shrimp in a single layer, working in two batches if needed, and cook undisturbed for 90 seconds, then flip and cook 60 to 90 seconds more, until just opaque and curled into a loose C. Transfer to a plate.
7. Lower the heat to medium. Add the scallion whites and minced garlic to the skillet and cook 45 seconds, until fragrant. Pour in the chicken broth and scrape up the browned bits, then simmer 2 minutes to reduce by half.
8. Stir in 1/3 cup heavy cream, the butter, and the hot sauce and simmer 2 to 3 minutes, until the gravy lightly coats the back of a spoon. Remove from the heat, stir in the lemon juice, and return the shrimp and any resting juices to the pan, tossing to coat. Taste and add salt if needed.
9. Spoon the cheddar cauliflower grits into 4 shallow bowls, top with the shrimp and gravy, and finish with the crisp bacon, scallion greens, and parsley. Serve right away.

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