- 1 large cauliflower head, cut into florets
- 1 cup milk
- 3 tbsp. olive oil
- kosher salt and pepper
- 1/3 cup parmesan cheese
- 1 1/3 pounds peeled and deveined shrimp (if using frozen shrimp thaw completely before using)
- 1 cup yellow onion
- 1 cup red bell pepper
- 1 celery stalk
- 3 tbsp. garlic, minced
- 1 tbsp. tomato paste
- 1 tbsp. Cajun seasoning (I love Slap Ya Mama brand)
- 1 tbsp. Worcestershire Sauce (low sodium if possible)
- 1 cup chicken stock
- 1 15oz. can crushed tomatoes
- 1/4 cup fresh basil
- Pulse cauliflower in a food processor until it becomes the size of rice. You may have to do this in batches. Transfer to a medium saucepan and add the milk and 1 tbsp. of olive oil. Simmer ingredients for 10 minutes or until the mixture is smooth and looks like grits. Stirring frequently. Once done, remove from heat and stir in parmesan cheese and season with salt and pepper. Set aside and cover to keep warm.
- In a medium sauce pot, heat remaining olive oil over medium-high heat. Season shrimp with salt and pepper and sear for 1 minute on each side then set aside on a separate bowl. Add onions to pot and sauté until translucent but not brown, about 5 minutes.
- Next add bell pepper, celery, and garlic and sauté for 5 minutes.
- Add tomato paste and sauté for 1 minutes. Next add the Worcestershire, stock, and tomatoes and simmer until thickened, about 10-15 minutes.
- To finish, add basil and shrimp to sauce and simmer for an additional 5 minutes. Serve over cauliflower grits and enjoy.
Recipe courtesy of Rob Varner of Sheepshead Eats.