Cajun shrimp and cauliflower “grits”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Cajun shrimp and cauliflower “grits”

Paleo, Gluten-Free, Soy-Free, Carb-Conscious, Dairy-Free

2 Servings, 350 Calories/Serving

25–40 Minutes

Cauliflower “rice” and a splash of coconut milk stand in for creamy corn grits in this easy riff on Cajun comfort food. Our custom spice blend brings that wonderful bayou flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 or 3 cloves organic peeled fresh garlic
  • 10 ounces organic cauliflower “rice”
  • ½ cup coconut milk
  • 3 ounces organic baby spinach or other leafy greens
  • 3 organic scallions
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • Sun Basket San Francisco Bay seasoning (celery seeds - sweet paprika - black pepper - ground mustard)
  • 1 teaspoon red chile flakes (optional)

Nutrition per serving

Calories: 350, Protein: 20g (40% DV), Fiber: 6g (24% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 1g, Saturated Fat: 11g (55% DV), Cholesterol: 140mg (47% DV), Sodium: 720mg (30% DV), Carbohydrates: 18g (6% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the cauliflower “grits”

  • Finely chop, press, or grate enough garlic to measure 2 teaspoons [4 tsp]. Set aside half for the shellfish.
In a medium [large] sauce pot over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in half the garlic and cook until fragrant, about 1 minute. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring occasionally, until the cauliflower starts to soften, 5 to 6 minutes. Add the coconut milk, season with salt, and cook, stirring occasionally, until the cauliflower is very tender and the coconut milk is thickened slightly, 5 to 7 minutes. Working in batches if needed, stir in the spinach and cook until just wilted, about 1 minute.
Remove from the heat. Using the back of a spoon or a masher, coarsely mash the cauliflower with the liquid; do not overmash (some lumps are okay). Season to taste with salt and pepper. Cover and keep warm.
While the cauliflower cooks, prepare the scallions and shellfish.

2

Prep the scallions; prep and cook the shellfish

  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.

For the shrimp and jumbo shrimp:
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season generously with salt and pepper and the San Francisco Bay seasoning.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the remaining garlic and white parts of the scallions and cook until fragrant, about 30 seconds. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp.

For the scallops:
  • Pat the scallops dry with a paper towel; season generously with salt and pepper and the San Francisco Bay seasoning.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Stir in the remaining garlic and white parts of the scallions and cook until fragrant, about 30 seconds. Turn the scallops and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque.

Serve

Transfer the cauliflower “grits” to individual bowls and top with the shellfish. Garnish with the green parts of the scallions and as many chile flakes as you like and serve.
Kids Can!
  • Press the garlic (if you have a press).
  • Separate the white and green parts of the scallions.
  • Garnish with the scallions.