I sit here with the intent of being a good friend.   I really do.  I want to know how your holidays were.  I want to know about your resolutions.  The wonderful things you ate.  How much you {hopefully} enjoyed a little time off.  I do.  But I can’t.

I can’t possibly sit here with this little gem dangling over my head and write, even think, about anything else.  This gem I write of is called Shrimp and Cauliflower ‘Grits’ you guys.  And I have got to get over it.  It’s becoming a problem.

Let’s just get right down to it.  

Theres the ‘grits’.  That aren’t really grits, but cauliflower.  Tricky, no?  I have been making shrimp and grits for years now and this mashed cauliflower trumps any version of grits thats ever presented themselves to me.  I mean, buttery manchego cheese + cauliflower.  Hi, I love you.

And the shrimp.  There’s smokey bacon, for starters.  And if you know me you know I’m always game for that.  Then there’s shrimp…buddied up with acidic tomatoes and zingy garlic.  But when you top all of that with coconut milk?  I mean, this just can’t be serious…

But then you place those grits in a bowl.  And you pour that shrimptastic perfection right on top.  Oh.  My.  Stop.  It.

30 minutes + Healthy + Out of control yumminess is what’s going on here. In every bite.

I’m in love.

Heres to a yummy start to 2016, friends!

Notes:

*Manchego cheese is a wonderfully buttery, simply delightful Spanish cheese.  I can find it at any market in the specialty cheese section-you’ll just need to shred it at home on your own.  If you can’t find it or don’t care to try it any shredded cheese will do.  Use your favorite variety-my guess is swiss, cheddar and parmesan would all work well here.

*Before you open the can of coconut milk, shake it well to ensure the cream on top mixes well into the liquid.

*Any dryer white wine will do for this recipe-I used a chardonnay.

Shrimp and Cauliflower Grits

inspired by this recipe

Ingredients

For the Cauliflower Grits:

Florets from one large head of cauliflower, roughly chopped

3/4 Cup Chicken Stock

1 Tablespoon Butter, melted

1-3 Tablespoons Milk

1/2 Cup Shredded Manchego Cheese

1/4 Teaspoon Kosher Salt

Pinch Black Pepper

For the Shrimp:

3 Ounces Bacon, diced (nitrate/nitrite free strongly encouraged)

2 Cloves Garlic, finely chopped

1/2 Cup White Wine

1 (15 Ounce) Can Petite Diced Tomatoes

3/4 Cup Full Fat Coconut Milk From a Can, shaken well

1/2 Teaspoon Kosher Salt

1/8 Teaspoon Black Pepper

1 Pound Peeled, Deveined Shrimp

Chopped Parsley, for garnish

Directions

For the Cauliflower Grits:

In a medium pot bring cauliflower and chicken stock to a boil. Cover, reduce heat and simmer for 12-14 minutes or until cauliflower is very tender. Remove the lid, add butter and milk (1 tablespoon at a time until desired consistency) and cheese and mash with a potato masher until cauliflower is completely mashed.

For the Shrimp:

Heat large skillet over medium high heat.  Add the bacon and cook until browned, stirring occasionally.  Stir in the garlic and white wine and cook until wine is reduced by half, about 1-2 minutes.  Add tomatoes, coconut milk, salt and pepper and cook at a heavy simmer for 5 minutes.  Stir in shrimp and cook until shrimp just begins to turn pink and opaque, stirring often.

To serve:  Place cauliflower grits in a shallow bowl and ladle the shrimp and sauce over the top.  Garnish with parsley.  Serves approximately 4.