It’s cold. It’s raining. And twenty minutes ago it was sleeting shards of ice on my face as I carried my groceries home. Yeahhh…February in Chicago! It’s definitely a great day for some classic comfort food: Shrimp N’ Grits. I am such a fan of this recipe I have made it three times in January alone and it is a delicious go-to. While the South Carolina staple is a classic that needs no modification, I can’t eat grits every day like I would like to so I have changed the recipe to include cauliflower mash instead of grits. For those of you who want to stick with the original, I have shared both recipes so you can decide but I’ll tell you the fooled-ya version is worth a shot. So delicious! My husband said the last time I made it…I can’t believe this is cauliflower!? It tastes so good! My work here is done.
Shrimp N’ Grits Recipe
Head of Cauliflower
1 can of light coconut milk
1/2 cup of sharp cheddar cheese grated
1 cup of Chicken broth
25-30 fresh shrimp peeled and deveined
1 tablespoon of Worcestershire sauce
2 cloves of garlic
1 cup of sliced mushrooms
1/2 cup of scallions chopped
4 slices of bacon
1 teaspoon of cayenne pepper
Lemon slices and juice
- Chop up your head of cauliflower into small pieces and put in a pot with one can of coconut milk and a cup of chicken broth. Season with salt and pepper and bring to a boil. Let it boil until the cauliflower gets fork tender then discard the liquid (20-25 minutes). Throw in the cheese and stir together and set aside.
- Fry up the bacon until crispy and set aside. Reserve some of the fat and sauté the shrimp until pink. Be sure to sprinkle some cayenne pepper and salt and pepper before sautéing. Take shrimp out of pan and let rest. Meanwhile, sauté garlic and mushrooms…add the worcestershire sauce and a wee bit of hot sauce. Once the mushrooms are soft add a little chicken broth to deglaze the pan and then add the shrimp back in.
- I like to add some more hot sauce but this is optional. I squeeze some lemon slices on them and then spoon the mixture onto a bed of cauliflower mash. I sprinkle the green onions and crumbled bacon on top. Boom! Enjoy!
- If making grits, use 1 cup of grits to 4 cups of water. Bring to a boil and the reduce to low and stir constantly until the grits get super creamy. 30-40 minutes. Add one cup of cheddar cheese and a pat of butter.