YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Grits with Spicy Garlic Shrimp
Savor the delightful blend of silky, creamy cauliflower grits and succulent, spicy garlic shrimp. A striking fusion where the mellow, comforting base of blended cauliflower is elevated by the punch of garlic and heat from red pepper flakes, perfectly complemented by tender shrimp sautéed in olive oil, finished with a hint of Parmesan. This dish offers a balanced taste experience with elegant textures and a touch of zest.
INGREDIENTS
7 oz Shrimp, raw, peeled and deveined
2 cups Cauliflower florets
1/2 cup Unsweetened Almond Milk
1 tsp Olive Oil (for shrimp)
1 tsp Olive Oil (for grits)
1 tsp Unsalted Butter
1 tbsp Grated Parmesan Cheese
2 cloves Garlic, minced
1/4 tsp Red Pepper Flakes
Salt & Pepper to taste
PREPARATION
Rinse and pat dry the shrimp. Season with salt, pepper, and red pepper flakes.
In a small bowl, mix one teaspoon of olive oil with the minced garlic. Toss the shrimp in the garlic oil mixture until evenly coated.
In a non-stick skillet over medium heat, sauté the shrimp for about 2 minutes on each side until they turn pink and are just cooked through. Remove and set aside.
Meanwhile, steam the cauliflower florets until very tender, approximately 8-10 minutes.
Transfer the steamed cauliflower to a blender. Add the unsweetened almond milk, one teaspoon olive oil, and unsalted butter. Blend until the mixture is smooth and creamy, resembling the texture of traditional grits. Season with salt and pepper to taste.
Pour the creamy cauliflower grits into a bowl or plate. Top with the sautéed spicy garlic shrimp and sprinkle with grated Parmesan cheese.
Serve immediately while warm, enjoying the balance of creamy texture and spicy, flavorful shrimp.