SHRIMP AND CAULIFLOWER "GRITS"
Cauliflower can be sneaky--especially when it subs for corn in grits. Whether you're not a fan of regular grits or you're looking to add more vegetables to your diet, riced cauliflower simmered in water and finished with butter and Parmesan is an impressive alternative to the real thing.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pulse about half of the cauliflower in a food processor until the florets break down into finer pieces about the size of grains of rice (it's totally fine if they clump; think of this step as cauliflower "rice" gone wrong). Transfer to a medium saucepan, pulse the remaining cauliflower and add that to the pan too. Add the milk, 1 tablespoon of the butter, 1/2 teaspoon salt and several grinds of pepper and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the mixture is soft and smooth and looks like grits, about 10 minutes. Remove from the heat, stir in the Parmesan and adjust the seasoning with more salt and pepper if you'd like. Cover and keep warm.
- Season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne if using and cook, tossing, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat, add the parsley, lemon juice and 1 tablespoon water and stir to coat the shrimp with the sauce. Season with salt and pepper.
- Divide the cauliflower grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
SPICY CAJUN SHRIMP OVER A CAULIFLOWER MASH
This is a modern and healthy take on the southern classic shrimp and grits!
Provided by tim_livermore
Categories Main Dish
Time 21h
Yield 4
Number Of Ingredients 10
Steps:
- In a bowl, season shrimp with chili powder, cayenne, pepper, and salt to taste. You can adjust the amount of cayenne depending on how spicy you want this dish to be! In your food processor, add cauliflower broken into florets, along with your minced garlic and onion. Season with salt and pepper. Pulse this mixture until all the cauliflower look like little beads of rice. Add this mixture to a medium sauce pan over medium heat with 1 tbsp of olive oil and sautee for 15-20 minutes or until mixture is completely tender. Keep a close eye on this as you do not want this to brown, the dish will look much better if your mash remains white! Add in the cup of milk and reduce to low heat. Allow to simmer and reduce to a thick consistency while we cook our shrimp. In a cast iron pan over high heat, add 1 tbsp olive oil and shrimp to pan. It is important for the pan to be smoking hot so we can get a little char on the shrimp without over cooking them. Cook for 1-2 minutes and then flip and cook for 1-2 more minutes. Remove your cauliflower mash from the heat and stir in your Monterey jack cheese. This will help give the mash a more potato like consistency. Serve your shrimp over the top of the mash. I suggest serving this with collard greens for a truly southern feel but any veggie would do!
Nutrition Facts : Calories 217 calories, Fat 11.2559964445672 g, Carbohydrate 14.7009392359242 g, Cholesterol 73.8850000050721 mg, Fiber 4.57680097508895 g, Protein 16.6307907714396 g, SaturatedFat 4.9126159049091 g, ServingSize 1 1 Serving (275g), Sodium 219.043211579827 mg, Sugar 10.1241382608353 g, TransFat 0.840408961825371 g
LEMON GARLIC SHRIMP OVER CAULIFLOWER MASH RECIPE - (4.5/5)
Provided by alexi57
Number Of Ingredients 26
Steps:
- First, mix up the marinade ingredients for the shrimp. Put the shrimp and the marinade in a resealable bag, mix it up well so all the shrimp have some marinade on them, and refrigerate for 1-4 hours. Preheat an oven to 400F. Place the cauliflower and garlic in a shallow roasting pan. Toss with enough olive oil to coat the pan and the vegetables. Season lightly with salt and pepper. Cover loosely with foil, and roast for 15 minutes. Remove foil, and shake to mix up the vegetables for more even browning. Roast uncovered for 15-20 minutes, or until cauliflower and garlic are soft and lightly browned. Remove from oven. Using a food processor, puree the cauliflower with a couple tablespoons of butter (or more). Add the Parmesan cheese and mix well. You want to end up with the cauliflower having the consistency of mashed potatoes or grits (fairly thick, not runny). If needed, add a drizzle of cream or broth if the cauliflower is too dense. Adjust seasoning with salt and pepper. Place in a heat-proof bowl and keep warm. In a large saute pan or Dutch oven, cook the bacon until crisp. Set aside on paper towels until cool, then chop into small pieces. Set aside. Add two tablespoons of butter to the bacon drippings in the pan, and heat until melted over medium high heat. Add the onion and cook until softened. Add the minced garlic, red pepper flakes, and oregano, and saute for about a minute, stirring frequently. Stir in wine. Cook until liquid is reduced by half (will only take a few minutes), then add the shrimp. Cook, stirring frequently to turn the shrimp, until shrimp are pink and opaque on both sides. This should only take 3 or 4 minutes; do not overcook the shrimp or they will be rubbery! Stir in the lemon juice and remove from heat. Season to taste with salt and pepper. Serve the shrimp and sauce over the mashed cauliflower. Garnish with chopped bacon and fresh oregano.
CAJUN SHRIMP AND CORN CHOWDER
Make and share this Cajun Shrimp and Corn Chowder recipe from Food.com.
Provided by lazyme
Categories Chowders
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, melt the butter. Add the onions and saute until translucent.
- Add the corn, chicken stock and whipping cream; simmer for 30 minutes. Remove from heat and puree in food processor in small batches.
- Return to pan. Add Cajun seasoning and bay shrimp and stir well. Let set for one hour to develop flavor, then reheat and serve.
Nutrition Facts : Calories 590, Fat 47.5, SaturatedFat 28.5, Cholesterol 187.8, Sodium 927, Carbohydrate 35.5, Fiber 3.4, Sugar 6, Protein 11.9
26+ CAJUN RECIPES FROM THE BIG EASY (+CAJUN AIOLI WITH GARLIC)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 34m
Number Of Ingredients 5
Steps:
- Stir everything together in a bowl until smooth.
- Refrigerate until you're ready to serve with fries.
Nutrition Facts : Calories 110 kcal, ServingSize 1 serving
CAJUN SHRIMP AND MASHED CAULIFLOWER
I used mashed cauliflower instead of mashed potato or grits to accompany the shrimp in order to lower the glycemic index. If you don't have Cajun seasoning or cannot find gluten-free Cajun seasoning, you can just use some paprika, cayenne pepper and black pepper. You can also use taco seasoning instead. For more healthy, gluten-free, low-GI recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Low Protein
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, bring a plenty of water to a boil. Add 1 tsp of salt and cauliflower florets, and boil until the cauliflower becomes very soft.
- Drain water. Add milk, Parmesan cheese (if using), and salt and mush the cauliflower. Adjust the amount of milk and salt. Set aside.
- In a sauté pan, heat olive oil and sauté onion for a few minutes. Add garlic and sauté until the garlic is fragrant.
- Add shrimp, sprinkle cajun seasoning and salt and sauté until the shrimp is cooked.
- Turn off the heat and add parsley.
- On two plates, place mashed cauliflower and add sautéed shrimp on top.
- Sprinkle some black pepper, infuse love and serve!
Nutrition Facts : Calories 151.3, Fat 5.5, SaturatedFat 1.3, Cholesterol 41.2, Sodium 1726.6, Carbohydrate 18.5, Fiber 6.4, Sugar 6.5, Protein 10.9
ROASTED CAJUN CAULIFLOWER
Soft inside, but caramelized and a bit of a crunch outside! Yummy! Changes the taste up enough for even cauliflower haters to come to the other side! My family loves it!
Provided by gsimmons
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 500 degrees F (260 degrees C). Spray a baking sheet with cooking spray.
- Place cauliflower in a resealable plastic bag. Add olive oil, Cajun seasoning, and garlic salt to cauliflower; mix until evenly coated. Spread cauliflower in an even layer onto the baking sheet; season with salt. Cover cauliflower with aluminum foil.
- Roast in the preheated oven until cauliflower are slightly soft, 10 to 15 minutes. Remove foil and toss cauliflower with tongs. Continue roasting until cauliflower are browned and crispy, about 15 minutes.
Nutrition Facts : Calories 119.7 calories, Carbohydrate 12.4 g, Fat 7.1 g, Fiber 5.4 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 2359.1 mg, Sugar 5 g
SPICY CAJUN SHRIMP, KALE + CAULIFLOWER RICE
These hearty Spicy Cajun Shrimp, Kale + Cauliflower Rice is full of flavor and full comfort in just one pot.
Provided by Shanika | Orchids + Sweet Tea
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Once you've broken cauliflower head into florets and rinsed and patted them dry, add florets to a food processor. Pulse a few times until cauliflower is broken down/minced into a "rice-like" consistency. Set aside.
- In a medium 10-inch skillet over medium-high heat, add 2 Tbsps of butter until melted. Add in the minced garlic to sauté frequently about 1-2 minutes until fragrant. Next, add in the shrimp (seasoned w/ cajun seasoning + parsley) and cook on both sides (about 3-4 minutes), until pink and cook through. Remove shrimp from the skillet unto a plate and set aside.
- Preheat your oven to 400 degrees Fahrenheit.
- In the same skillet (with juices from shrimp + all), add riced cauliflower and mix everything together. Next, add seasonings, lemon juice, and hot sauce and stir again. Cook for 2-3 minutes until cauliflower rice has fully soaked in everything is becomes tender. Add in the kale, tomatoes, and shrimp ensuring that they are spread out evenly.
- Drizzle everything lightly with Extra Virgin Olive Oil and place skillet directly in oven to bake for 8-10 minutes, until the kale has wilted and the tomatoes have become slightly tender.
- Remove from oven and serve immediately. Garnish with dried parsley and extra hot sauce, if desired.
- Bon Appetit!
CAJUN SHRIMP
Serve over toasted garlic bread slices with a tossed green salad with your favorite dressing! Also good over grits! From Southern Living, June 2007
Provided by Bev I Am
Categories Cajun
Time 32m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel shrimp, and, if desired, devein.
- Melt butter in a large skillet over medium-high heat; add onion and next 5 ingredients, and sauté 5 minutes or until onion is tender.
- Stir in garlic, and sauté 1 more minute.
- Stir in shrimp, and cook, stirring occasionally, 6 minutes or just until shrimp turn pink. Remove and discard bay leaf.
- **Note:.
- 2 lb. frozen peeled, large raw shrimp, thawed according to package directions, may be substituted.
Nutrition Facts : Calories 200.1, Fat 6.5, SaturatedFat 2.9, Cholesterol 240.6, Sodium 445.8, Carbohydrate 2.6, Fiber 0.2, Sugar 0.4, Protein 31
CAJUN SHRIMPS
Make and share this Cajun Shrimps recipe from Food.com.
Provided by Boomette
Categories Onions
Time 1h5m
Yield 16 shrimps
Number Of Ingredients 9
Steps:
- In a bowl, mix all ingredients of the marinade.
- Add shrimps and let marinate in the fridge for 1 hour.
- Preheat barbecue to high heat. Drain shrimps but keep the liquid to baste. Put one shrimp per skewer. Cook on the grill until shrimps change color. Baste with remaining marinade while cooking.
Nutrition Facts : Calories 67, Fat 6.8, SaturatedFat 0.9, Cholesterol 7.6, Sodium 50.3, Carbohydrate 0.7, Fiber 0.2, Sugar 0.3, Protein 1
CAJUN SHRIMP AND MASHED CAULIFLOWER RECIPE - FOOD.COM
I used mashed cauliflower instead of mashed potato or grits to accompany the shrimp in order to lower the glycemic index. If you don't have Cajun seasoning or cannot find gluten-free Cajun seasoning, you can just use some paprika, cayenne pepper and black pepper. You can also use taco seasoning instead. For more healthy, gluten-free, low-GI recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In a medium pot, bring a plenty of water to a boil. Add 1 tsp of salt and cauliflower florets, and boil until the cauliflower becomes very soft.
- Drain water. Add milk, Parmesan cheese (if using), and salt and mush the cauliflower. Adjust the amount of milk and salt. Set aside.
- In a sauté pan, heat olive oil and sauté onion for a few minutes. Add garlic and sauté until the garlic is fragrant.
- Add shrimp, sprinkle cajun seasoning and salt and sauté until the shrimp is cooked.
- Turn off the heat and add parsley.
- On two plates, place mashed cauliflower and add sautéed shrimp on top.
- Sprinkle some black pepper, infuse love and serve!
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- Add 2 tablespoons of olive oil to a large skillet over medium heat. Stir in cauliflower rice, minced garlic, and half of the cajun seasoning. Cover and cook for 5 to 7 minutes, stirring occasionally. Cauliflower should be tender and close to done.
- While cauliflower is cooking, combine shrimp, 1 tablespoon oil, and remaining 1/2 of the cajun seasoning in a bowl or ziploc bag. Shrimp should be coated in seasoning.
- Stir seasoned shrimp into the cauliflower rice. Cover and cook until shrimp is pink and cooked through, about 4 to 5 minutes.
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