Ready in 30 minutes
Cauliflower stands in for hominy grits in this rich, yummy southern food staple.
Sauteeing is done while the cauliflower steams, so make sure you have everything chopped in advance....
Boil or steam the cauliflower (approx. 10 min) until soft. Reserve water for greens, if desired.
While cauliflower boils/steams, heat a skillet on medium-high heat. Heat butter or oil and add mushrooms, bacon and garlic to skillet. Saute until soft, about 6-minutes. Lower heat to medium. Add shrimp, salt and pepper; saute until cooked through while you finish up the greens and cauliflower.
If adding greens, boil or steam greens in the same pot as the cauliflower (about 5-10 minutes, depending on how soft you like your greens)
Mash cauliflower to desired consistency (it's good to have a few chunks in the mix). Add 4 tbsp butter, cream cheese, and cream and stir over low heat until everything is incorporated. Add salt, pepper, and spices to taste; add cheese, if desired.
Add greens to shrimp mixture, if desired; spoon "grits" onto serving plates and top with shrimp mixture. Serve with biscuits or cornbread to round out the meal.
saidianj 2y agoNot bad, made sure to cook greens with bacon&drippings.
sference 3y agoWow! What a great combo of flavors (but how can you go wrong when everything's cooked in bacon drippings ). It's a very rich dish. I have a REAL hard time believing it's 500 calories a serving.
jeri1980 3y agoI'm a beginner to cooking. This recipe was simple and it came out fantastic I substituted real bacon for morning start bacon and it was delicious
dakotarussell 3y agoThis was very cool and interesting as a dish. Also VERY rich, between the shrimp and the cream cheese in the grits. I added the optional shredded cheese to the "grits", but I don't think I would again. I lost the earthiness of the cauliflower underneath all that bold cheese. I think I liked the shrimp and greens (I used turnips) better than the cauliflower grits, but I can't really complain about any of it.
christinatucker 3y agoExcellent recipe, used leftover collard greens from New Year's!
MissDish 3y agoLoved it! For the greens, I sautéed chopped rainbow chard with bacon, garlic, & lemon juice, putting the chopped chard stems into the shrimp & mushroom mix. This recipe is delicious.
rubicat 7y agoTweak the cooking times to get your greens as crispy or soft as you like them. Take care not to overcook the shrimp, or it will turn chewy. [I posted this recipe.]