Growing up, my family always ate dinner together, and no dinner was quite like Sunday. We lived in the developing world and almost always had someone to help make weeknight meals but on Sunday night my mother or father would make dinner for us. Sunday dinners became a tradition as I became an adult and we met around my parent’s table in Washington DC with my uncles and all our dogs. Now that I’m overseas I still treasure Sunday nights as the time when my boyfriend and I can unwind with a glass of wine and get ready for the week ahead.
I had this recipe in my mind all week, I scribbled the idea and tweaked it all week long. The result was a dish that felt warm and hearty and perfect for the cool late summer weather we’ve been having here in Frankfurt.
Onto the recipe!
Cauliflower Shrimp and Grits
What you need-
1/2 head of Cauliflower
20-ish small shrimp or 6-7 large prawns
1/2 cup Bone broth or stock
1/4 cup Almond milk
1 cup Gouda (optional)
1 yellow onion
Cooking fat of your choice – I used coconut oil for the shrimp and ghee for the rest.
1 head of garlic
Spices for the shrimp:
1/4 tsp oregano
1tbs fresh oregano
1/4 tsp thyme
1/2 tsp cayenne (or more if you like it hot)
1/2 tsp onion powder
Juice & zest from 1 lemon
3 garlic cloves, minced.
Take your cauliflower and chop it into florets, put them in the food processor and pulse until they are the texture of rough grits.
In a pan, saute the minced onion in the cooking fat of your choice- I love butter or ghee for the flavours here.
Mix the shrimp spices and shrimp in a bowl and set aside to marinate. Shrimp needs very little time to marinate so there’s no need to do this ahead of time.
Add cauliflower, broth, almond milk, minced garlic and cheese to the pan when the onions are translucent. Cover and stir occasionally for about 10 minutes, until the flavours are well developed. For me, it’s key that there be very little residual cauliflower taste since I don’t love the flavour.
Once the “grits” are done, take them off the heat and move the shrimp to a small pan to saute. It should take about 3-4 minutes maximum- you don’t want overdone shrimp.
Serve the shrimp over the grits in individual bowls and enjoy!
We had ours with a really nice skin contact Halbtrocken Spatburgunder from the Rheingau- which you can get easily if you live in Germany- you might need to search if you are overseas, though.