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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

Preparation:

  1. Cut the cauliflower head into small pieces (to avoid using a blender later, you may grade it into fine granules)
  2. Bring coconut milk to a simmer
  3. 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.
  4. Strain coconut milk and save.
  5. 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.

Shrimp:

  1. 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.
  2. Presentation:
  3. 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.
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