Shrimp with Cauliflower “Grits” and Arugula - Food Easy Recipe

We’ve officially found a new way to cook with our favorite veggie of all time, cauliflower. Presenting shrimp with cauliflower “grits” with arugula. With this healthy swap, you can lose the carbs but keep the flavor. Bonus: It’s ready in 30 minutes.

Ingredients: 

SPICY SHRIMP: 

1 pound peeled and deveined shrimp

1 tablespoon paprika

2 teaspoons garlic powder

½ teaspoon cayenne pepper

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper

CAULIFLOWER GRITS: 

1 tablespoon unsalted butter

4 cups riced cauliflower

1 cup whole milk

½ cup crumbled goat cheese

Salt and freshly ground black pepper

GARLIC ARUGULA: 

1 tablespoon extra-virgin olive oil

3 garlic cloves, thinly sliced

4 cups baby arugula

Salt and freshly ground black pepper

Procedure: 

1. MAKE THE SPICY SHRIMP: Place the shrimp in a large zip-top plastic bag. In a small bowl, stir the paprika with the garlic powder and cayenne to combine. Pour the mixture into the bag with the shrimp and toss well until they are coated with the spices. Refrigerate while you make the grits.

2. MAKE THE CAULIFLOWER “GRITS”: In a medium pot, melt the butter over medium heat. Add the cauliflower rice and cook until it releases some of its moisture, 2 to 3 minutes.

3. Stir in half of the milk and bring to a simmer. Continue to simmer, stirring occasionally, until the cauliflower absorbs some of the milk, 6 to 8 minutes.

4. Add the remaining milk and simmer until the mixture is thick and creamy, 10 minutes more. Stir in the goat cheese and season with salt and pepper. Keep warm.

5. MAKE THE GARLIC ARUGULA: In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 1 minute. Add the arugula and sauté until wilted, 3 to 4 minutes. Season with salt and pepper, remove from the skillet and set aside.

6. In the same skillet, heat the olive oil over medium heat. Add the shrimp and sauté until fully cooked, 4 to 5 minutes. Season with salt and pepper.

7. To serve, divide the grits among four plates and top each with a quarter of the arugula and a quarter of the shrimp. Serve immediately.