Camarão crioulo com creme de couve-flor

Ingredientes

• vegetable oil 2.00 tsp
• cauliflower 1.00 head trimmed and grated approximately 2 lbs.
• garlic 4.00 clove minced
• divided use
• White Beans 0.50 can low-sodium white beans drained and rinsed
• 1.50 cup divided use
• water 0.50 cup
• Parmesan cheese 1.00 tbsp finely grated parmesan cheese optional
• onion powder 0.50 tsp
• black pepper 0.25 tsp
• shrimp 1.00 lbs large shrimp peeled and deveined
• olive oil 1.50 tsp
• celery 2.00 stalks diced
• yellow onion 1.00 small diced
• green bell pepper 1.00 whole diced
• salt-free Creole seasoning 2.00 tsp
• canned diced tomatoes 14.00 oz 1 (14 ounce) can
• bay leaves 1.00 leaves
• green onion (scallion) 1.00 stalks sliced
• for garnish
• hot sauce 1.00 tsp

Modo de preparo

1. 1

   For the grits: Heat vegetable oil in a medium pot over medium-high heat. Add the cauliflower and cook until softened and lightly browned

2. 2

   about 10 minutes. Add 1 clove of minced garlic and heat until fragrant

3. 3

   about 1 minute.

4. 4

   Add the beans

5. 5

   broth

6. 6

   and water. Cook for 5 minutes. Turn off the heat. Add the Parmesan and onion powder. Using a masher or blender

7. 7

   mix until just creamy with a little texture remaining. Add more water as needed. Season with pepper. Cover to keep warm until serving.

8. 8

   For the shrimp: Pat the shrimp dry with a paper towel. Heat 1½ tsp oil in a large skillet over medium-high heat and add the shrimp in a single layer. Lightly sear on one side until curled and lightly charred. Remove shrimp to a plate and add the remaining oil to the pan.

9. 9

   Add the celery

10. 10

    onion

11. 11

    and bell pepper to the pan. Reduce heat to medium and cook

12. 12

    stirring occasionally until tender but not overly browned

13. 13

    about 7 minutes. If the pan gets too dry while the vegetables cook

14. 14

    add water as needed.

15. 15

    Add the remaining 3 cloves of minced garlic and seasoning and heat until fragrant

16. 16

    about 1 minute. Add the tomatoes

17. 17

    broth

18. 18

    and bay leaf. Use a spoon to scrape any bits stuck to the bottom of the pan. Bring to a boil and then reduce heat to a simmer. Cook for 10 minutes until thickened

19. 19

    stir frequently to prevent the bottom from burning.

20. 20

    Serve on top of cauliflower “grits” and garnish with green onions and hot sauce.