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Chipotle Shrimp and Smoked Gouda Cauliflower Grits


  • Author: Ed
  • Yield: 6 servings 1x

Description

WW SP: Green: 5SP | Purple/Blue: 4SP


Scale

Ingredients

FOR THE GRITS:

  • 1 head of cauliflower (broken into florets)
  • 2 cups unsweetened cashew milk or almond milk
  • 3.5 oz smoked gouda
  • 4 slices of center cut bacon (I use Wegmans brand)
  • ¼ cup old fashioned grits
  • 1 cup water
  • 2 scallions (finely chopped)
  • kosher salt
  • pepper
  • hot sauce (optional)

FOR THE CHIPOTLE SHRIMP:

  • 1.5 lbs raw shrimp (peeled and deveined)
  • ½1 tbsp chipotle in adobo (minced (depending on heat preferences))
  • 2 cloves of garlic (minced)
  • 2 cups fat free chicken broth
  • 1 lime (juiced)
  • 1 onion (thinly sliced)
  • 1 cup of cherry tomatoes
  • 1 tbsp flour
  • kosher salt

Instructions

  1. Pulse the raw cauliflower florets until they are small granules, smaller than cauliflower rice. You want it into small, well, grits. Depending on how large your food processor is, you may have to do it in batches.
  2. Fry up the bacon in whatever pan you are making your grits in. Use your biggest frying pan (the recipe will make six cups). Once you crisp the bacon, remove it for later, but leave the bacon grease in the pan!
  3. Add all the cauliflower into the pan with the bacon grease. Cook it for about one minute, then add the cashew/almond milk. Stir it up a little and bring it to a boil.
  4. While the cauliflower is cooking, toss the shrimp, lime juice, garlic, chipotle, and a pinch of salt in a bowl. Let that marinate for about ten minutes.
  5. Once the cauliflower is boiling, add the ¼ c of grits and the cup of water. Cook for 15 minutes on low and covered. Stir it occasionally.
  6. Get a second pan nice and hot (I always prefer a cast iron, but use what you’d like). Spray a little cooking spray in the pan, and dump the shrimp bowl into the pan, and cook on medium heat until the shrimp is pink.
  7. Once the shrimp is cooked, remove the cooked shrimp, add the onion, tomatoes, a pinch of salt, and cook until onions are translucent and the tomatoes begin to pop. Use a wooden spoon to scrape the bottom of the pan to get the delicious bits of garlic and shrimp loosened from the pan. Once the onions are translucent, add the garlic and cook for about a minute.
  8. After about 30 seconds of cooking the garlic, sprinkle the flour into the pan. Whisk in the chicken broth. Bring it to a boil, reduce it to a simmer. Turn your sauce on as low as possible until you are ready for plating.
  9. Back to the grits.. Grits should be done by now and ready for the seasoning and cheese. Chop the bacon and add that and the sliced scallions to the grits. You can reserve a little for garnish if you fancy. Fold in the cheese. Finally, add some salt and pepper. I added about a tablespoon of salt and a half of a tablespoon of pepper. I added a few dashes of hot sauce, but I add that to most things.
  10. When you are ready, throw the shrimp back in to the sauce, heat it back up, and plate it. Scoop a cup of grits in a bowl, add a few pieces of shrimp on top, then ladle that sauce on top.