Time: 35 mins Servings: 4 Calories per serving: 330
Medium shrimp, peeled and deveined
with tail on- 1 ¼ pounds
Cauliflower, trimmed and cut into small
florets- 1 large head
Unsweetened almond milk without
carrageenan- 1 ½ cups
Collard green leaves, stems removed,
halved lengthwise and thinly shredded- 4
Extra virgin olive oil- 4 tbsp
Nutritional yeast- 1/3 cup (optional)
Garlic cloves, minced- 2 large
Fresh flat leaf parsley, roughly chopped-
Lemon juice – of 1 lemon
Cayenne pepper- a pinch (optional)
Black pepper, freshly ground- to taste
Salt – to taste
- Transfer the cauliflower into a food processor and pulse it till they break down to the size of rice grains. Place this on a medium saucepan along with ground pepper, half teaspoon salt, one tablespoon of oil, and the almond milk and simmer it over medium high flame for around 10 minutes. Stir this mixture frequently till it turns soft and starts, looking like grits. Remove from the flame and add nutritional yeast to t if you want. Add salt and ground pepper to it and cover it and keep it aside.
- Take a large skillet and heat a tablespoon of oil over medium high flame. Add the collards and the salt and pepper to this, tossing intermittently while cooking for around 2 minutes till it becomes wilted and tender. Transfer it to a bowl and wipe the skillet for further use.
- Sprinkle salt and pepper over the shrimp and heat 2 tablespoons of oil on the large skillet at medium high flame. Add the garlic, cayenne pepper and shrimp to this and cook while tossing for around 3 to 4 minutes till it turns pink and is just cooked through. Remove it from the flame and add a tablespoon of water, lemon juice and parsley and stir so that the shrimp will get coated in the sauce.
- Portion the cauliflower grits into bowls. Put collards on top of it followed by shrimp and then the sauce. Serve the dish with lemon wedges.