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harissa Shrimp and Cauliflower Grits

Harissa Shrimp and Cauliflower 'Grits'

A classic dish of sautéed shrimp and sausage in a spicy sauce over creamy, cheesy grits made out of cauliflower.  Low Carb Heaven!

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 head cauliflower cut into florets, and don't waste the stems!
  • 1.5-2 cups chicken stock
  • 1 tbsp butter
  • 1 onion finely diced
  • 4 garlic cloves minced
  • 1 jalapeno pepper seeded and finely diced
  • kosher salt and cracked pepper
  • 2 tbsp heavy cream
  • 1 cup grated cheddar cheese I use a white cheddar to keep the final 'grits' a light colour
  • 1 tsp lemon juice
  • 2 scallions finely diced crosswise, eliminate the root and dark green tops
  • 4 slices of bacon cut into small lardons
  • 1 link smoked andouille or chorizo sausage diced into 1/4 inch quarter moons
  • 16 jumbo shrimp shelled and deveined
  • 1-2 tbsp butter
  • 1 small onion diced
  • 2-3 tsp Entube Harissa paste
  • 1/4 cup chicken stock
  • 2 scallions sliced thinly, root and dark green tops removied
  • 2 tbsp parlsey for garnish

Instructions

  1. For the Grits:

    Add the cauliflower florets to a medium sized pot and just cover with chicken stock.  Bring to a boil and then reduce to a rolling simmer.  Cook until just tender, about 10 minutes.  Drain.

  2. Place the florets into a food processor and chop till very small pieces are achieved.  You don't want the final texture to be totally smooth- the sizes of large couscous is good.  Set aside.

  3. Heat the butter in a skillet over medium high heat.  Add the onions and sauté for 3 minutes.  Add the garlic and stir around another minute.  Add the jalapeño pepper and stir to combine.

  4. Add the pulsed cauliflower to the mixture and combine well.  Cook another minute.  Add 2 tbsp cream and season with salt and pepper.  Stir and cook for one minute or until it begins to thicken.

  5. Add the cheddar cheese and stir well into a lovely mixture.  If you find that it is too stiff or thick, thin out with a little chicken stock, tbsp by tbsp.

    Add the lemon juice.  Taste and re-season if desired.

    Stir in the scallions.  Keep warm while you work on the shrimp.  Again, if it seems to thicken, add a touch of stock before serving.

  6. To prepare the Shrimp:

    Heat a large skillet over medium high heat.

    Add the bacon lardon and sauté until just crisp (about 4 minutes)  Remove to a paper towel lined plate.

  7. Add the sausage pieces and sauté till just crisp on all sides, about 5 minutes.  Add to the plate with the bacon.

  8. Depending on how much fat is left behind by the bacon and sausage, add a little more butter to the pan.

    Add the shrimp and sauté on each side till just cooked through, about 3 minutes per side.  Remove to the plate with the bacon and sausage.

  9. If necessary, add a touch more butter.  Add the onion and sauté till just translucent, about 4 minutes.

    Add the harissa paste and stir into the onions, cooking for about 40 seconds.

    Add the white wine to help deglaze the pan.  Cook down till half of the liquid remains.

  10. Add the chicken stock and cook till just starting to thicken slightly, about 5-7 minutes.  Return the bacon, sausage and shrimp to the pan and stir to coat and heat through.

    Add a splash of lemon to brighten the dish.

    Season with salt and pepper.

    Stir in the scallion slices.

  11. To serve:

    Divide the grits evenly between 4 plates.  Divide the shrimp mixture evenly over the grits.  Sprinkle with fresh parsley.