Name: BBQ Shrimp, Zucchini & Corn over Cheddar Cauliflower Grits
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ medium heads cauliflower; ¾ (227 g) block cheddar cheese; 1183 ml chicken or vegetable broth; ¾ cup frozen corn; ¾ cup polenta (cornmeal); 1.02 kg raw peeled shrimp, fresh or frozen; 1 ½ (213 ml) cans tomato sauce; 3 medium zucchini squash; apple cider vinegar; black pepper; brown sugar; butter, unsalted; chili powder; Dijon mustard; garlic powder; ketchup; onion powder; paprika; salt; Worcestershire sauce

BBQ Shrimp, Zucchini & Corn over Cheddar Cauliflower GritsBBQ Shrimp, Zucchini & Corn over Cheddar Cauliflower Grits — a 40-minute dinner recipe with 20 ingredients, serving 6.Ingredients

1 ½ medium heads cauliflower

¾ (227 g) block cheddar cheese

1183 ml chicken or vegetable broth

¾ cup frozen corn

¾ cup polenta (cornmeal)

1.02 kg raw peeled shrimp, fresh or frozen

1 ½ (213 ml) cans tomato sauce

3 medium zucchini squash

apple cider vinegar

black pepper

brown sugar

butter, unsalted

chili powder

Dijon mustard

garlic powder

ketchup

onion powder

paprika

salt

Worcestershire sauce

Instructions

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Wash and cut cauliflower heads into quarters, then trim off and discard leaves and thick stem. Using a box grater or food processor, coarsely grate cauliflower.

Place cauliflower, broth, polenta, and salt in a large pot. Stir and bring to a boil over high heat. Cover and reduce heat to medium-low; cook, stirring occasionally, until polenta is soft and the mixture has thickened, 20-25 minutes.

Meanwhile, place tomato sauce, ketchup, Dijon, sugar, vinegar, Worcestershire, and spices in a medium saucepan. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, for 7 minutes. Remove from heat and set aside.

Wash, dry, trim, and medium dice zucchini.

Preheat a large skillet over medium-high heat. Once the skillet is hot, add butter and swirl to coat the bottom.

Add zucchini and corn to the skillet; cook, stirring occasionally, until vegetables are lightly browned and softened, 6-8 minutes.

Meanwhile, combine spices in a large bowl. Add shrimp and toss to coat.

Add shrimp to the skillet with the veggies; cook until opaque, about 5 minutes. Pour the sauce into the skillet and toss to combine; remove from heat.

Coarsely grate the cheddar.

Add cheese and butter to the pot with the cauliflower grits and stir to melt and combine. Remove from heat.

To serve, divide cauliflower grits between plates or bowls. Top with vegetables and shrimp. Enjoy!

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