This meal was inspired by a Hello Fresh recipe that we made a few months ago. I was impressed with its delicious flavors and with how quickly it came together! The collard greens’ leafy texture was refreshing and the shrimp were cooked to perfection. While considering how to remake this dish, it seemed obvious to substitute the grits with cauliflower crumbs. The trick was figuring out how to get the texture just right. They turned out fantastically and I hope you agree!
This dinner is super simple to make. I suggest preparing the collard greens, garlic, shrimp, tomato, and cauliflower grits before you start cooking because the meal comes together so quickly! I cut our collard greens into large chunks, but you could also slice them into thin strips to make them easier to eat. If you’ve never had collard greens before, you’re in for a treat!
Cauliflower grits are a lot like cauliflower rice, but with a few changes in preparation. In order to achieve the true “grits” texture, I steamed the cauliflower using a steamer pot. If you don’t have one of these, don’t worry! There is more than one way to steam cauliflower and I included an alternate method in the recipe. I also used an immersion blender to get my desired consistency. Feel free to use a food processor if that works better for you.
See? I told you it’s super simple一and I’ll let your taste buds tell you it’s delicious! Enjoy this dish and let me know what you think by taking a picture and tagging Sweet Pea living on Facebook and Instagram. I love seeing how your meals turn out, so don’t forget to share!
Shrimp, Collard Greens and Cauliflower Grits
- 1 tablespoon extra virgin olive oil (EVOO)
- 3 cloves garlic, sliced
- 4 cups collard greens, deveined and chopped thinly
- salt and pepper, to taste
- 1 pound shrimp, deveined and detailed
- 1 tablespoon crushed red pepper (or less, to taste)
- 1 cup cherry tomatoes, halved
- 1 head cauliflower
- ¼ coconut milk
- ½ tablespoon ghee or butter
- ½ cup cheddar cheese, shredded
- Cut cauliflower head into bite-sized pieces. Then, steam your cauliflower florets using one of the following methods:
- Steamer basket: Bring about an inch of water to a boil in the bottom of a pot into which your steamer basket fits. Put cauliflower florets in the steamer basket and set over the boiling water. Cover and steam until tender about 7-8 minutes.
- No steamer basket: Bring about 1/4 inch of water to a boil in a large frying pan. Add about 1/2 teaspoon fine sea salt and florets. Cover and steam until tender about 7-8 minutes.
- Drain cauliflower florets and place in a saucepan. Combine cauliflower, coconut milk, and ghee (or butter). Use an immersion blender to break up cauliflower and blend ingredients. Cover with a lid and cook over low-heat. Stir occasionally.
- In a non-stick skillet, Heat EVOO over high heat. Add garlic and collard greens. Cook until collard greens are slightly softened, about 4-5 minutes. Season with salt and pepper, then remove from pan and set aside.
- In the same non-stick skillet, season shrimp with crushed red pepper flakes. Cook until shrimp become opaque, about 4-5 minutes.
- Add cherry tomatoes and collard greens to pan. Toss until warmed through.
- Add cheese to cauliflower grits and stir well.
- Serve hot and enjoy!
Servings: 3-4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes