SHRIMP WITH CAULIFLOWER GRITS & ARUGULA
For 4
2 pounds shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon paprika
2 teaspoons garlic powder
½ teaspoon cayenne pepper
4 cups riced cauliflower
2 tablespoons butter
1 cup whole milk
¼ cup heavy cream
½ cup crumbled goat cheese
salt and pepper to taste
4 cups packed arugula (or spinach)
1 tablespoon olive oil
2-3 garlic cloves thinly sliced
salt and pepper
- Marinate the Shrimp: Place the shrimp in a large zip lock bag. Mix seasonings and add to bag. (We don’t like hot spices so I only added garlic powder.) Toss the shrimp in the bag until shrimp are well coated.
- Make the cauliflower grits: To get 4 cups of riced cauliflower, you will need 1 average cauliflower. Separate the florets, cutting away the core. Cut into small enough pieces to fit into the entry tube of your food processor. Using the grater blade, pulse a couple pieces at a time. If you don’t own a processor, you can use a box grater.
Melt the butter in a medium sauce pan over medium heat. Add the cauliflower and cook until it begins to soften. Add the milk and continue cooking, stirring frequently until cauliflower is very soft and cauliflower has absorbed most of the milk. Stir in the cream and the goat cheese and simmer, stirring, until very creamy. Cover and keep warm.
- Cook the arugula: In a large skillet, heat the olive oil over medium heat. Add the garlic and saute’ until fragrant, 1 minute. Add the arugula and saute’ until wilted, 2 to 3 minutes. Season with salt and pepper to taste. Remove from skillet and keep warm.
- Cook the shrimp: In the same skillet, heat the oil over medium heat. Add the shrimp and saute’ until fully cooked, 4 to 5 minutes. Season with salt and pepper.
- To serve: Place a quarter of the cauliflower on each plate, top with a quarter shrimp and a quarter of the arugula on the side.
Cary doesn’t like grits but does like cauliflower, so he really likes this dish, and cauliflower is a healthy alternative to grits.