Southern comfort food at its best. Well, close enough. The grits are made with cauliflower, but the rest of this dish is 100% authentic. And like any good southern cook, I serve this dish with a side of collard greens. Enjoy!
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Ingredients
- 1 lb large shrimp peeled and deveined
- 4 slices bacon chopped
- 1 lemon juiced
- 2 cloves garlic minced
- Pinch red pepper flakes
- salt & pepper
- 1 head cauliflower
- 1 tablespoon ghee
- 1/4 teaspoon garlic powder
- 1/4 cup chicken stock
Ingredients
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Instructions
For the Shrimp
- Cook bacon in a large nonstick skillet over medium-high until crisp; remove bacon and drain on paper towels. Leave bacon grease in pan.
- Cook shrimp in same pan over medium-high heat. Season with salt and pepper and cook about 3 minutes , stirring occasionally.
- Add minced garlic, scallions, lemon juice and a pinch of red pepper flakes ( optional) cook 3 minutes or until shrimp is pink and cooked through . Stir in bacon and serve immediately over cauliflower grits.
For the Grits
- Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Add 1 head cauliflower cut into small florets. Reduce to a simmer, and cover; cook until tender, 10 to 15 minutes.
- Remove steamer basket from pot and drain water. Return steamed cauliflower to the pot and add in 1 to 1 1/2 tablespoon ghee, 1/4 teaspoon garlic powder, 1/4 cup chicken stock, and season with salt and pepper.
- Use immersion blender or hand mixer to blend until smooth or resembles the consistency of grits.
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Comment: This dish sounds like a modern twist on classic Southern comfort food. Using cauliflower for grits is a clever way to make it healthier while keeping the essence of the dish. The addition of collard greens truly completes the meal. Have you tried this recipe before? How did it turn out? WordAiApi
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