Monday, July 2, 2018

Magazine Monday #27: Kickin' Cauliflower Shrimp & "Grits"

This recipe was supposedly invented by a 10-year-old.

I always have trouble when magazines have these contests (happy Magazine Monday, by the way!) where they say that kids came up with these impressive recipes.  When I think of a 10-year-old coming up with a recipe, it's more like that weirdo PB&J sandwich with BBQ chips and crushed Nutty Bars.

What I'm saying is, if a 10-year-old actually came up with this recipe, I'm very impressed.  It's a much healthier take on the Southern classic, Shrimp & Grits.  The grits, in this case, are instead cauliflower rice.  (Well, OK, they should have been cauliflower rice.  Mine was riced broccoli because Trader Joe's was out of the cauliflower rice, and I didn't have the patience to make my own.)

Also, I substituted kale for the collard greens, because TJ's doesn't have collard greens.  I got creative, OK?

And it was delicious.  I ate the whole batch over the span of a couple of hours, but I didn't feel too badly about it, because it was 95% vegetables. 5% shrimp & olive oil.

You could eat all of this yourself like some kind of monster (like me) or make it for your family.  It's your call.  But make it, for sure!

Kickin' Cauliflower Shrimp & "Grits"
Serves 4 (or me)
From Rachael Ray Every Day, September 2016


4 Tbsp. olive oil
1/2 onion, diced
2 cloves garlic, finely chopped
2 bunches kale, chopped (or 1 bunch collard greens, chopped)
1/2 cup water
3 dashes balsamic vinegar
1 bag riced broccoli
1/2 cup canned light coconut milk
Zest and juice from 1 lemon
1/2 cup corn
10 oz. shrimp, peeled, deveined, and tails removed (I got medium-sized shrimp.)
2 tsp. chili powder
2 green onions, green parts chopped
Crushed red pepper to taste

In a large pot, add 1 Tbsp. oil and heat over medium-high.  Add the onion and garlic and cook, stirring often, for about a minute.

Add the kale (or collard greens), water, and balsamic vinegar to the pot.  Season with salt and pepper.  Reduce the heat to low and cook, stirring occasionally, for about 25 minutes or until the greens are tender.

Add 2 Tbsp. of oil to a large saucepan over medium, then add the broccoli and cook, stirring occasionally, for about 3 minutes.  Add the coconut milk, lemon zest, lemon juice, and corn.  Reduce heat to low and simmer until the veggies are tender, about 5 minutes.

In a large non-stick skillet, heat the remaining oil over medium.  Add the shrimp, chili powder, green onions, crushed red pepper, and salt and pepper to taste.  Cook, turning occasionally, until the shrimp are opaque in the center, about 5 minutes.

Divide the cauliflower among 4 plates; top with the greens and shrimp.

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