YOUR SOLIN GENERATED RECIPE
Spicy Blackened Shrimp with Creamy Cauliflower Grits
Enjoy a vibrant plate of spicy blackened shrimp perfectly seared in olive oil, served atop a bed of creamy cauliflower grits enriched with a touch of Greek yogurt and a sprinkle of low-fat cheddar cheese. The dish blends smoky spices with a mild, velvety base, offering a satisfying, low-calorie meal that's both nutritious and full of flavor.
INGREDIENTS
6 ounces Raw Shrimp
1 teaspoon Olive Oil
1 cup Cauliflower florets
1/4 cup Unsweetened Almond Milk
1 teaspoon Butter
1/4 cup Plain Low-Fat Greek Yogurt
1/4 cup Reduced Fat Cheddar Cheese, shredded
1 teaspoon Cajun Seasoning
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/8 teaspoon Cayenne Pepper
Salt and Pepper to taste
PREPARATION
Rinse and pat dry the raw shrimp. In a bowl, toss the shrimp with Cajun seasoning, garlic powder, onion powder, cayenne pepper, and a dash of salt and pepper.
Heat olive oil in a skillet over medium-high heat. Once the pan is hot, add the shrimp and cook for about 2-3 minutes per side until they are pink and slightly charred with a blackened appearance. Remove shrimp and set aside.
In a medium saucepan, steam the cauliflower florets until they are very tender, about 8-10 minutes.
Transfer the steamed cauliflower to a blender along with unsweetened almond milk, butter, and Greek yogurt. Blend until smooth and creamy. If the consistency is too thick, add a splash more almond milk.
Pour the creamy cauliflower grits into a serving bowl and stir in the shredded reduced fat cheddar cheese until well combined.
Top the grits with the spicy blackened shrimp and garnish with additional black pepper if desired. Serve immediately and enjoy!