Sponsored By:

ADA - American Diabetes Association

Chef:

Jenny
Jenny

Shrimp Creole with Cauliflower Grits

Adding a twist to classic grits, corn is swapped out for cauliflower and white beans to give a creamy alternative that pairs perfectly with the spice in the shrimp. You can swap out the chicken stock with a quick homemade stock using the shrimp shells. Buying cajun seasoning (typically a mix of chili pepper, smoked paprika, cayenne, garlic, onion, salt, pepper and herbs) will cut down on prep time and works as a great seasoning for vegetables. 

Recipe

Servings: 4
Prep Time: 20 minutes
Cook Time: 40 minutes

Ingredients:

Grits:

  • 1 head cauliflower, trimmed and grated
  • 2 tsp olive oil
  • 1 clove garlic, minced
  • ½ cup canned low sodium white beans, drained and rinsed
  • ½ cup low-sodium chicken broth
  • ½ cup water
  • 1 tbsp Parmesan cheese, finely grated (optional)
  • ½ tsp onion powder
  • Freshly ground pepper to taste

 

Shrimp Creole:

  • 1 tbsp olive oil, divided
  • 12 ounces shrimp, peeled and deveined
  • 2 celery stalks, diced
  • 1 small yellow onion , diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 2 tsp salt free Creole seasoning
  • 1 14.5-ounce can diced tomatoes
  • 1 cup low-sodium chicken broth
  • 1 bay leaf
  • 1 tsp Worcestershire sauce
  • Freshly ground pepper to taste
  • sliced green onions and hot sauce for garnish

Procedure:

  1. For the grits: Heat oil in a medium pot over medium-high heat. Add the cauliflower and cook until softened and lightly browned, about 10 minutes. Add the garlic and heat until fragrant, about 1 minute.
  2. Add the beans, broth and water. Cook for 5 minutes. Turn off the heat. Add the Parmesan and onion powder. Using a masher or blender, mix until just creamy with a little texture remaining. Add more water as needed. Season with pepper. Cover to keep warm until serving.
  3. For the shrimp: Pat the shrimp dry with a paper towel. Heat 1 1/2 tsp oil in a large skillet over medium-high heat and add the shrimp in a single layer. Lightly sear on one side until curled and lightly charred. Remove shrimp to a plate and add the remaining oil.
  4. Add the celery, onion, and bell pepper to the pan. Reduce heat to medium and cook, stirring occasionally until tender but not overly browned, about 7 minutes. If the pan gets too dry while the vegetables cook then add water as needed.
  5. Add the garlic and seasoning and heat until fragrant, about 1 minute. Add the tomatoes, broth, and bay leaf. Use a spoon to scrape any bits stuck to the bottom of the pan. Bring to a boil and then reduce heat to a simmer. Cook for 10 minutes until thickened, stir frequently to prevent the bottom from burning.
  6. Remove the bay leaf and add the shrimp back in. Heat until the shrimp are pink and cooked through, about 2 minutes. Season with pepper.
  7. Serve on top of cauliflower grits and garnish with onions and hot sauce.