YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Grits with Spicy Garlic Shrimp
Enjoy a luxurious twist on a classic comfort dish. Velvety cauliflower grits are enriched with almond milk and nutritional yeast, providing a creamy base seasoned with a hint of garlic. Topped with spicy, perfectly sautéed garlic shrimp that deliver a punch of flavor, this dish is both satisfying and balanced, making it a delightful option for any meal time.
INGREDIENTS
6 ounces Raw Shrimp
2 cups Cauliflower
1/2 cup Unsweetened Almond Milk
1 tablespoon Nutritional Yeast
1 teaspoon Olive Oil
1 teaspoon Butter
3 cloves Garlic
1/4 teaspoon Red Pepper Flakes
Salt & Pepper to taste
PREPARATION
Begin by preparing the cauliflower grits. Break the cauliflower into florets and steam or microwave until soft, about 5-7 minutes.
Once softened, transfer the cauliflower to a blender along with unsweetened almond milk, nutritional yeast, a pinch of salt and pepper, and 1 clove of garlic. Blend until smooth and creamy. If the consistency is too thick, add a bit more almond milk.
Set the cauliflower grits aside in a small pot and keep warm over low heat.
Peel and devein the shrimp if necessary. Pat them dry with a paper towel.
In a skillet, heat the olive oil over medium-high heat. Add the remaining garlic (chopped) and red pepper flakes. Sauté briefly until fragrant, about 30 seconds.
Add the shrimp to the skillet, seasoning lightly with salt and pepper. Sauté the shrimp for about 2-3 minutes on each side until they turn pink and are cooked through.
Once the shrimp are nearly done, add the teaspoon of butter to the skillet and allow it to melt, coating the shrimp in a glossy, spicy garlic sauce.
To serve, spoon a generous portion of the warm, creamy cauliflower grits into a bowl and top with the spicy garlic shrimp.
Garnish with an extra pinch of red pepper flakes or freshly ground black pepper if desired, and serve immediately.