Oh. My. Deliciousness. This comfort food classic is so amazing. Bacon, shrimp, garlic? What's not to like? With pureed cauliflower instead of grits, it's Whole30 approved too. Happy New Year!
What you need
1 1/2 pounds large shrimp (26-30), peeled and deveined
4 tablespoons Tessemae’s Lemon Chesapeake Dressing
2 pounds cauliflower florets, from 1 medium head
coarse salt and ground pepper
1 tablespoon Tessemaes Slow Roasted Garlic (optional, see note)
2 tablespoons ghee (or butter)
4 slices bacon, cut into pieces
¼ cup chopped parsley
1 bunch scallions, thinly sliced
2 garlic clove, minced
lemon wedges, for serving (optional)
What to do
- Toss the shrimp with 2 tablespoons Lemon Chesapeake and set aside to marinate. In a medium saucepan, bring 1 cup water to a boil over medium-high heat. Add the cauliflower, season with salt, and cover. Cook until very tender, about 6 minutes.
Transfer the cauliflower and the cooking liquid to a food processor. Add the butter and Slow Roasted Garlic puree until smooth. Adjust the seasoning with salt and pepper.
- Fry the bacon in a large (at least 12-inch) non-stick skillet over medium heat until browned. Remove the bacon, leaving the fat in the pan. Increase the heat to medium high. Add the shrimp in a single layer and cook, without turning, until golden brown underneath, 1-2 minutes. Turn over and cook, tossing until cooked through, 1-2 minutes more. Stir in the remaining 2 tablespoons Lemon Chesapeake, parsley, scallions and garlic. Cook, tossing, 1 minute.
- Serve the shrimp over the cauliflower, topped with the bacon and lemon wedges.
Note: If you don't have Slow Roasted Garlic, toss 2 garlic cloves in when you steam the cauliflower. This will not add the same richness, but you will get a mild garlic favor.