YOUR SOLIN GENERATED RECIPE
Pan-Seared Spicy Shrimp with Creamy Cauliflower Grits
Enjoy a vibrant, flavor-packed dinner featuring spicy, pan-seared shrimp nestling atop silky, buttery cauliflower grits. The shrimp are perfectly seasoned with a kick of cayenne and paprika, while the grits offer a comforting, creamy base enhanced with a touch of olive oil and butter. This dish delivers a satisfying blend of heat and creaminess, ideal for a nutritious and balanced meal.
INGREDIENTS
7 ounces Shrimp (cooked)
1 cup Cauliflower Rice
1 teaspoon Olive Oil
0.5 teaspoon Olive Oil (additional)
1/4 cup Unsweetened Almond Milk
1 teaspoon Butter
1 clove Garlic, minced
0.5 teaspoon Cayenne Pepper
0.5 teaspoon Smoked Paprika
Salt and Black Pepper to taste
PREPARATION
Pat the shrimp dry with a paper towel and season lightly with salt, black pepper, cayenne pepper, and smoked paprika.
Heat 1 teaspoon of olive oil in a skillet over medium-high heat.
Add the shrimp to the skillet and sear for about 2 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and a half teaspoon of olive oil. Sauté briefly until fragrant, being careful not to burn the garlic.
Add the cauliflower rice to the skillet and stir well to coat. Pour in the unsweetened almond milk and add the teaspoon of butter.
Cook the cauliflower rice over medium heat for about 5-7 minutes, stirring occasionally, until it becomes tender and acquires a creamy texture. Season with salt and black pepper to taste.
Plate a serving of the creamy cauliflower grits and top with the spicy seared shrimp.
Serve immediately and enjoy your nutritious, balanced meal.