Name: Creamy Shrimp, Spinach & Bacon over Parmesan Cauliflower "Grits"
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 12 slices bacon; 1 ½ medium heads cauliflower; 3 cloves garlic; 177 ml heavy whipping cream; 1 ½ lemons; 85 g Parmesan cheese; 1.02 kg raw peeled shrimp, fresh or frozen; black pepper; butter, unsalted; cayenne pepper; salt

Creamy Shrimp, Spinach & Bacon over Parmesan Cauliflower "Grits" Creamy Shrimp, Spinach & Bacon over Parmesan Cauliflower "Grits" — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

12 slices bacon

1 ½ medium heads cauliflower

3 cloves garlic

177 ml heavy whipping cream

1 ½ lemons

85 g Parmesan cheese

1.02 kg raw peeled shrimp, fresh or frozen

black pepper

butter, unsalted

cayenne pepper

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

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.

Medium dice bacon.

Preheat a large pot over medium-high heat.

Once the pot is hot, add bacon and cook, stirring occasionally, until crispy, 4-5 minutes. Using a slotted spoon, transfer crispy bacon to a paper towel-lined plate (leaving the drippings in the pot). Set pot aside for later use.

Meanwhile, finely grate Parmesan and set aside.

Using a clean cutting board, cut each cauliflower head into quarters, then trim off and discard the leaves and thick stem. Using a box grater or food processor, coarsely grate cauliflower and place in another large pot.

Add hot water (from the tap) to the pot with the cauliflower, filling it about halfway; cover and bring to a boil over medium-high heat. Once the water is boiling, reduce heat to medium and simmer until the cauliflower is tender, 8-10 minutes.

Meanwhile, peel and mince garlic.

Return the pot (with bacon drippings) to medium-low heat. Once the pot is hot, add garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Add cream, shrimp, and spices to the pot; cook, stirring occasionally, until the shrimp is just opaque, 4-5 minutes.

When the cauliflower is done, drain in a strainer and return to the pot. Add Parmesan, butter, salt, and pepper. Using a potato masher, gently mash the cauliflower into a "grits" consistency; cover and set aside.

When the shrimp is done, add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Juice lemons into the pot, stir to combine, and remove from heat.

To serve, divide cauliflower "grits" and creamy shrimp between bowls; top with bacon and enjoy!

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