dinner · keto · seafood

Blackened Shrimp with Smoked Gouda Cauliflower Grits

When it rains here, it pours. I’m talking literal, drenchworthy rain.

The last few times we’ve had rain in OKC, it has dumped gallons upon gallons on the city. Were talking roads flooding, power lines snapping, and dozens of wrecks on the roads. The last time it rained, it looked like a Cat 5 hurricane outside. I had seen nothing like it before! I’ve lived through tornadoes and major severe weather before, but this was incredible.

I’m now snuggled up with a kitten with candles lit and all the lights turned off, enjoying the last remnants of the torrential downpour. It’s days like today that I wish summer were over for good. The heavy rain have brought the nice, cool air back with them—which is something I love.

Before I left work today, I ate the last of one meal I prepped over the weekend—and this one is a major check mark in the win column. There was a sale on shrimp at the grocery store this weekend, so I knew I had to make something with it. Rob and I had just reorganized the spice cabinet and I found a half empty bottle of blackening seasoning I had long forgot about.

Bingo.

Blackened shrimp it is.

Shrimp and grits isn’t really a thing here in Oklahoma (or in Texas), but I’ve had it in other places, and know it’s a big deal in the deep south—mainly the Carolinas. I like sweet grits (with just about a bucket of sugar in them), so the dish has never really been my thing. I’ll eat it, and like it, but I don’t go out of my way searching for it on menus.

Cauliflower grits—not the same as regular corn grits. Not even close. The consistency is all different, but “grits” is the closest thing I could call these creamy, cheesy pieces of cauliflower. Is this as delicious as grits? Absolutely. That’s all that matters. The rest is just semantics.

Smoked gouda is the best cheese to use for these so-called “grits”. I maybe biased, though. Smoked gouda is my all time favorite cheese.

If you get a wild hair—make this dinner. It’s funky. It’s weird. But best of all—it’s fantastic.

Blackened Shrimp with Smoked Gouda Cauliflower Grits

  • Servings: 4
  • Difficulty: Easy
  • Print

Spicy blackened shrimp with greamy, smoked gouda flavored cauliflower grits.

Ingredients

  • 1 lb. raw shrimp, peeled and deveined
  • 1 TBS. blackening seasoning
  • 3 TBS. olive oil
  • 2 cups riced cauliflower
  • 1 bunch scallions, sliced (green and white parts)
  • 1 TBS. butter
  • 1 cup smoked gouda
  • 1 1/2 cups chicken broth
  • 4 ounces cream cheese
  • salt & pepper

Directions

  1. Season shrimp with blackening seasoning. Heat two tablespoons oil in a large skillet over medium heat. Cook shrimp until slightly charred but still pink, about 4-5 minutes. Remove to a plate.
  2. Heat remaining tablespoon oil over medium heat. Add white parts of scallions to hot oil. Saute until tender, about one minute. Add riced cauliflower and butter and saute until golden, 2-3 minutes. Pour in chicken broth and let it come to a boil. Reduce heat to a simmer and stir in cream cheese. Let mixture simmer for 4-5 minutes. Add gouda cheese and salt and pepper. Stir until mixture is well combined and thickened.
  3. Serve shrimp over riced cauliflower and top with sliced green parts of scallions.

Step-By-Step Instructions

Season shrimp with blackening seasoning. Heat two tablespoons oil in a large skillet over medium heat.

Cook shrimp until slightly charred but still pink, about 4-5 minutes. Remove to a plate.

Heat remaining tablespoon oil over medium heat. Add white parts of scallions to hot oil. Saute until tender, about one minute.

Add riced cauliflower and butter and saute until golden, 2-3 minutes.

Pour in chicken broth and let it come to a boil. Reduce heat to a simmer and stir in cream cheese. Let mixture simmer for 4-5 minutes.

Add gouda cheese and salt and pepper. Stir until mixture is well combined and thickened.

Serve shrimp over riced cauliflower and top with sliced green parts of scallions.

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8 thoughts on “Blackened Shrimp with Smoked Gouda Cauliflower Grits

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