Gamberi alla creola con polentina di cavolfiore
In questa rivisitazione della polenta tradizionale, il mais viene sostituito con cavolfiore e fagioli bianchi per ottenere un’alternativa cremosa che si abbina perfettamente alla piccantezza dei gamberi. Puoi sostituire il brodo di pollo con un brodo fatto in casa in poco tempo usando i gusci dei gamberi. Valuta di acquistare un condimento cajun (di solito una miscela di peperoncino, paprika affumicata, pepe di Cayenna, aglio, cipolla, sale, pepe ed erbe) per ridurre i tempi di preparazione; è ottimo anche per condire le verdure. Se lo acquisti, si consiglia un condimento cajun senza sale. Guarda come preparare i gamberi alla creola con polentina di cavolfiore.
Ingredienti
- 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
Preparazione
- 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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