Faux Shrimp and Grits (by Chef Maziar Farivar)
Sauteed Cajun spiced shrimp with cauliflower puree in coconut milk. It's a delicious and nutritious alternative to a classic. This very simple and user friendly version is quick to make.
Ingredients: (serves 2)
- 10 large shrimp
- One head of cauliflower
- About 20 oz coconut milk
- Salt and pepper
- Cajun/Creole seasoning
- One lemon or lime cut in wedges for garnish
- Cut the cauliflower head into small pieces (to avoid using a blender later, you may grade it into fine granules)
- Bring coconut milk to a simmer
- Add cauliflower to coconut milk. If pieces are small, they will be tender almost immediately. If pieces are large, cook until fork tender but not very soft.
- Strain coconut milk and save.
- Grated cauliflower can be mashed in a bowl, and large pieces can go in a blender. You can adjust the needed liquid by adding coconut milk back a little at a time, as necessary. And salt and pepper to taste and if you prefer a richer taste, you may add some grated parmesan or shredded provolone cheese. Texture should be soft but not runny.
- Season the shrimp with Cajun seasoning mix and sauté in a hot pan with 2 table spoons of olive oil. Depending on the size of your shrimp this may take 3-5 minutes. You may add ¼ cup of white wine to the pan to create a bit of sauce. Take off the heat and prepare to plate.
- Place cauliflower on the plate/platter. Arrange the shrimp on top or around and garnish with lemon or lime wedges and some green herbs such as parsley or cilantro.