Shrimp and "Grits"

Shrimp and "Grits"

7 reviews, 4.6 star(s). 100% would make again

Ready in 30 minutes

Cauliflower stands in for hominy grits in this rich, yummy southern food staple.


1 head cauliflower; (medium or large)
1 large shrimp; cooked, tails removed
4 strips bacon; chopped
2 cups mushrooms; chopped
3 cloves garlic; minced (or garlic powder, to taste)
1 tsp salt and pepper; or to taste, (each)
4 oz cream cheese; (Neufchatel works too)
4 tbsp butter; (plus some for the pan)
.5 cup light cream or half-and-half
.5 cup shredded cheese; (optional)
1 bunch kale, turnip or collard greens; (optional)

Original recipe makes 4



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.

Verified by stevemur
Alert editor   

April 2014: shrimp and "grits" redux.

Bacon and mushrooms add wonderful flavor to the shrimp in this Southern staple.

Calories Per Serving: 507 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Not bad, made sure to cook greens with bacon&drippings.
saidianj 2y ago

Wow! 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.
sference 2y ago

I'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
jeri1980 2y ago

This 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.
dakotarussell 2y ago

Excellent recipe, used leftover collard greens from New Year's!
christinatucker 3y ago

Loved 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.
MissDish 3y ago

Tweak 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.]
rubicat 6y ago

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