This recipe by Nonie Taul can easily be doubled or tripled to feed a crowd.
1 1/2 pounds of Alabama wild shrimp
1 tablespoon minced garlic
2 tablespoons olive oil, divided
juice of 1 lemon, divided
salt and pepper, to taste
1 green bell pepper, diced
1 red bell pepper, diced
1/2 yellow onion, diced
1 cup chopped mushrooms
chopped basil, for garnish
Cauliflower Grits (see below)
1. Peel and devein shrimp.
2. Toss shrimp in a zip-top bag with garlic, 1 tablespoon olive oil, half the lemon juice, salt and pepper. Refrigerate and allow to marinate while preparing the Cauliflower Grits.
3. Heat pan with 1 tablespoon of olive oil. Sauté the peppers and onion until almost done. Add mushrooms.
4. Add shrimp and marinade. Cook 3 – 4 minutes, stirring frequently until shrimp are pink and opaque on both sides. Do not overcook the shrimp! Stir in remaining lemon juice and remove from heat. Season to taste with salt and pepper.
5. Scoop “grits” onto plate. Spoon shrimp and vegetables on top. Garnish with chopped basil. Serves 4
Cauliflower Grits
1 head cauliflower
1/2 cup chicken broth
1 – 2 tablespoons olive oil
salt and pepper, to taste
1. Boil cauliflower in water for at least 10 minutes until cooked through. Place cauliflower in colander to drain.
2. Using a food processor, puree the cauliflower with 1 – 2 tablespoons of olive oil. Cauliflower should have the consistency of grits — fairly thick, not runny. If cauliflower is too dense, add a drizzle of chicken broth. Season with salt and pepper. Serves 4
