YOUR SOLIN GENERATED RECIPE
Spicy Blackened Shrimp with Creamy Cauliflower Grits
Enjoy a vibrant fusion of fiery, blackened shrimp nestled atop luxuriously smooth cauliflower grits. This dish harmonizes the bold flavors of Cajun spices with the creamy, comforting texture of grits reimagined using cauliflower, all accented by a hint of almond milk and a touch of butter for richness.
INGREDIENTS
6 oz Shrimp (peeled and deveined)
1 cup Cauliflower
½ cup Unsweetened Almond Milk
1 tsp Butter
1 tsp Olive Oil
2 large Egg Whites
Cajun Seasoning, Smoked Paprika, Garlic Powder, Salt & Pepper to taste
PREPARATION
In a small bowl, combine Cajun seasoning, smoked paprika, garlic powder, salt and pepper. Coat the shrimp evenly with the spice blend.
Heat olive oil in a skillet over medium-high heat. Once shimmering, add the seasoned shrimp and cook for 2-3 minutes per side until charred and cooked through. Remove shrimp from skillet and set aside.
Meanwhile, steam or microwave the cauliflower florets until tender. Transfer the cooked cauliflower to a blender along with unsweetened almond milk, egg whites, and butter. Blend until completely smooth, forming creamy grits.
Return the blended mixture to a small saucepan and heat gently over low-medium heat while stirring occasionally. Adjust salt and pepper if needed.
Plate a generous serving of the creamy cauliflower grits and top with the spicy blackened shrimp. Serve immediately.