Camarones al Estilo Criollo con Gachas de Coliflor
En esta vuelta de tuerca a las gachas tradicionales, el maíz se sustituye por coliflor y alubias blancas para lograr una alternativa cremosa que combina perfectamente con el toque picante de los camarones. Puedes sustituir el caldo de pollo por un caldo casero rápido usando las cáscaras de los camarones. Considera comprar condimento cajún (normalmente una mezcla de chile, pimentón ahumado, cayena, ajo, cebolla, sal, pimienta y hierbas) para reducir el tiempo de preparación, y funciona como un gran condimento para verduras. Si lo compras, se recomienda un condimento cajún sin sal. Mira cómo hacer camarones al estilo criollo con gachas de coliflor.
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
Preparación
- 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
about 10 minutes. Add 1 clove of minced garlic and heat until fragrant
- 3
about 1 minute.
- 4
Add the beans
- 5
broth
- 6
and water. Cook for 5 minutes. Turn off the heat. Add the Parmesan and onion powder. Using a masher or blender
- 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
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
Add the celery
- 10
onion
- 11
and bell pepper to the pan. Reduce heat to medium and cook
- 12
stirring occasionally until tender but not overly browned
- 13
about 7 minutes. If the pan gets too dry while the vegetables cook
- 14
add water as needed.
- 15
Add the remaining 3 cloves of minced garlic and seasoning and heat until fragrant
- 16
about 1 minute. Add the tomatoes
- 17
broth
- 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
stir frequently to prevent the bottom from burning.
- 20
Serve on top of cauliflower “grits” and garnish with green onions and hot sauce.
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