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.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1For the grits: Heat vegetable oil in a medium pot over medium-high heat. Add the cauliflower and cook until softened and lightly browned
2. 2about 10 minutes. Add 1 clove of minced garlic and heat until fragrant
3. 3about 1 minute.
4. 4Add the beans
5. 5broth
6. 6and water. Cook for 5 minutes. Turn off the heat. Add the Parmesan and onion powder. Using a masher or blender
7. 7mix until just creamy with a little texture remaining. Add more water as needed. Season with pepper. Cover to keep warm until serving.
8. 8For 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. 9Add the celery
10. 10onion
11. 11and bell pepper to the pan. Reduce heat to medium and cook
12. 12stirring occasionally until tender but not overly browned
13. 13about 7 minutes. If the pan gets too dry while the vegetables cook
14. 14add water as needed.
15. 15Add the remaining 3 cloves of minced garlic and seasoning and heat until fragrant
16. 16about 1 minute. Add the tomatoes
17. 17broth
18. 18and 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. 19stir frequently to prevent the bottom from burning.
20. 20Serve on top of cauliflower “grits” and garnish with green onions and hot sauce.