A Healthier Take on Shrimp and Grits
I love the way this recipe turned out. I had made "mashed" cauliflower before and liked it, although it never was an identical substitute for mashed potatoes. It still a little too grainy - but grits on the other hand, now this could work. And it did. Cauliflower made the perfect healthy substitution for the grits - even if it would get you kicked out of the Battery in Charleston.
The sauce for the shrimp is full-bodied, spicy and savory with a hint of background sweetness from the molasses. It goes perfectly against the subtle creaminess of the cauliflower. If you're looking for a different take on shrimp and grits, give this a try - it's delicious.
1 head of Cauliflower
1/4 cup of Sour Cream
1/4 stick Butter
4 cloves of Garlic
1 tablespoon of Salt
1 tablespoon of Pepper
1/4 cup of shredded Cheese (I used mozzarella)
1/4 cup Milk
5 minced pieces of bacon
1 small can of diced tomatoes
3 tablespoons of Huy Fong Garlic Chili Sauce (the three inch red bottle with the green top that can be found in the Asian isle)
2 tablespoons Dijon Mustard
2 teaspoons Soy Sauce
1 tablespoon Red Wine Vinegar
2 tablespoons Molasses
1 lb. of Shrimp - peeled and deveined
Core the cauliflower and break it up into florets. Place a steamer basket (or a colander) in a dutch oven with about an inch of water over high heat. Place the cauliflower florets in the steam basket and steam for about 15 minutes - until tender and can be pierced easily with a tooth pick.
Meanwhile - set a high sided pan over medium heat and add the minced bacon.
Cook - stirring occasionally for about 5 minutes - until the bacon is cooked and the fat has started to render.
Stir in the tomatoes, garlic chili sauce, Dijon mustard, soy sauce, vinegar and molasses. Stir to combine. Reduce heat to medium low and let simmer for 10 minutes (or until the steaming cauliflower is tender).
When the cauliflower is ready, place the sour cream, butter, garlic, salt, pepper and cheese in a food processor and put your steamed cauliflower on top. Puree the mixture, and add the milk through the top of the food processor - this will help give it a more creamy consistency.
When your cauliflower is smooth and creamy, stir in the shrimp to the sauce mixture - if they're fresh they'll only take about a minute or two to cook. If you add frozen shrimp (like I did) it will take about five minutes.
Plate your cauliflower and top with the shrimp.