Smoky Cheddar Cauliflower Grits and Cajun Shrimp

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Lunch, Dinner Cheese Over 30 min 4


Smoky Cheddar Cauliflower Grits and Cajun Shrimp


Our Cool Food Panelist, Kristina, from Love and Zest shows us how to use Sargento Sliced Smokehouse Cheddar Cheese! This classic southern dish gets a smoky twist with these Smoky Cheddar Cauliflower Grits and Cajun Shrimp. Cheesy cauliflower grits are served alongside sweet and spicy shrimp skewers with zucchini and pineapple. 


For Shrimp Skewers:

  • 18 large shrimp, peeled and deveined
  • 2 c. cubed pineapple
  • 2 c. zucchini rounds
  • ½ large onion sliced into 1 in. chunks
  • 1 Tbspn. olive oil
  • 2 Tbspn. creole seasoning

For Cheddar Grits:


To Prepare Shrimp Skewers:

  1. Add shrimp, zucchini, pineapple and onions to a large bowl.
  2. Add oil and creole seasoning; toss to evenly coat ingredients and allow to marinate for 10 minutes.
  3. Place shrimp and vegetables on 6-8 large grill skewers.
  4. Grill skewers on medium-high heat for 10-12 minutes, turning halfway through cooking.

To Prepare Cheddar Grits:

  1. Heat olive oil in large skillet over medium heat.
  2. Add riced cauliflower and garlic and cook until starting to turn golden about 6-8 minutes, stir in broth and cover for 5 minutes or until cauliflower is fully cooked.
  3. Using an immersion blender, gently pulse cauliflower to create a creamy consistency that resembles grit like texture (not fully pureed like mashed potatoes).
  4. Remove from heat and add stir the cheese slices into the hot grits so it melts into the hot dish and blends easily.
  5. Stir in cream and season with salt and pepper to taste. Serve smoky cheddar grits with cajun shrimp skewers.

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