Shrimp and Cauliflower Leaf Grits

Name: Shrimp and Cauliflower Leaf Grits
Yield: Serves 4
Ingredients: ¼ cup (60 ml) heavy cream; ½ teaspoon coarsely ground black pepper, plus more for topping; 2 tablespoons unsalted butter; ¼ cup (25 g) grated Parmesan cheese, plus more for topping; ½ cup (55 g) shredded Cheddar cheese; 2 cloves garlic, pressed through a garlic press; 1 cup (70 g) thinly sliced cauliflower leaves; ¾ teaspoon sea salt, or to taste; 1 tablespoon extra-virgin olive oil; ½ cup (120 ml) chicken stock; 1 pound (455 g) large shrimp, peeled and deveined; 2 teaspoons fresh lemon juice, or to taste; 1 tablespoon chopped fresh flat-leaf parsley; 6 cups (780 g) Cauliflower Rice; ½ teaspoon grated lemon zest

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cali'flour Kitchen

By Amy Lacey

Published 2019

About

For eight years, my husband, Jim, and I lived in New Orleans, where we ate our fair share of shrimp and grits. This cauliflower rice take on the classic is even easier to make and adds cauliflower leaves to the mix for their incredible flavor. If you don’t have cauliflower leaves on hand, you can substitute bok choy.

Ingredients

6 cups (780 g) Cauliflower Rice
2 cloves garlic

Main course
Gluten-free

Method

Heat the cauliflower rice and garlic in a medium saucepan over medium-high heat, stirring often, for 3 to 5 minutes to remove excess moisture from the cauliflower. Add the stock, ¼ teaspoon of the salt, and the pepper, bring to a simmer, and cook for 3 minutes, or until the liquid is mostly absorbed