Recipes

Makes: 2 servings

14 raw medium (31-40 count) shrimp, unpeeled

1 T olive oil

1 T Old Bay seasoning

1 t Worcestershire sauce

1 lg head cauliflower, about 2 lbs

1 c milk

2 cloves garlic, minced

6 T butter, divided

½ t salt

¼ t freshly ground black pepper

²⁄₃ c sharp cheddar cheese, shredded

crushed red pepper flakes, to taste

½ cup green onions, chopped

Peel the shrimp, leaving the last segment above the tail on. Place the prepared shrimp in a gallon-size, zip-close bag. Add olive oil, Old Bay seasoning and Worcestershire sauce; seal the bag; and toss to coat the shrimp. Set aside. Cut cauliflower into 8 to 10 pieces. Using a coarse grater, grate the cauliflower into pieces about the size of rice grains. Place the riced cauliflower in a medium saucepan. Add the milk, garlic, 4 T butter, salt and black pepper to the saucepan and stir to combine. Cook over medium-high heat until the mixture starts to bubble, then reduce heat and simmer, stirring frequently, for about 10 minutes until the mixture is soft and looks like corn grits. Remove from heat and stir in the cheese. Adjust the seasoning and add red pepper flakes to taste. Cover with a lid to keep warm. In a medium skillet over medium-high heat, melt the remaining 2 T butter, just coating the bottom. When the butter starts to bubble, add shrimp to the skillet and arrange in a single layer. Cook shrimp for 2 minutes on each side. Immediately remove to a plate. Divide the cauliflower grits between 2 shallow bowls or rimmed plates. Sprinkle with half the green onions, then place 7 shrimp on top of each serving of grits and sprinkle with the remaining green onions. Serve immediately.