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This is recipe for Portugese Shrimp and “Grits” can be kept light and lean, or can be enriched with a little butter and cheese – the way my husband prefers his, while I keep mine a little lighter. We both end up happy.
Wilted kale is a quick and easy side. The best thing is how fast this comes together.
Cauliflower “Rice” can be found pre-packaged at Trader Joes and other upscale markets in the produce section, or simply take raw cauliflower florets and pulse them to the size of grits or rice in a food processor.
Once this step is done, they cook up quickly.
To make the garlicy kale, heat olive oil in a skillet, smash a few cloves of garlic and add them to the oil. The oil will become infused with delicious flavor and scent.
Add the kale and gently wilt, seasoning with salt and pepper. So simple and quick.
On the home front, we left the cold and snow of the Pacific Northwest and drove down to California to find some sun. We landed in Santa Barbara and stayed for a week, then came to my old stopping ground, Santa Monica. Each day we’ve walked, biked, hiked and skated – getting outside as much as possible. All I can say is … it’s been like medicine, recharging the batteries.
Anyways, thanks for being here, thanks for all your emails and comments, always appreciated.
Portuguese Shrimp and Cauliflower Grits with sauteed kale– a simple easy dinner that is full of amazing flavor! The grits are made with cauliflower rice, for a low-carb option.
- 8–10 extra large raw prawns- peeled and deveined, patted dry. Or make Crispy tofu (see notes)
- 1–2 tablespoons olive oil
- salt and pepper
- 1/2 teaspoon smoked paprika
- generous pinch peri peri pepper, chili flakes, or cayenne ( optional)
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 1–2 garlic clove-smashaed
- 2–3 handfuls chopped kale ( tuscan or lacinato)
- salt and pepper
- Pat the shrimp dry and toss in a bowl with enough olive oil to coat, a generous 5-finger pinch of salt and pepper, smoked paprika, chili flakes and lemon zest. Set aside.
- Make the Sauteed Greens. Heat oil in a skillet over medium-high heat. Add smashed garlic cloves and swirl until fragrant and the oil is infused, about 1-2 minutes. Season the oil with a generous pinch of salt and pepper. Add Kale, and stir and toss until wilted, about 2-3 minutes. Divide among two bowls.
- Make the Grits. To the same pan add another tablespoon olive oil. Turn heat down to medium. Add minced garlic and stir until fragrant, about 1 minute. Add the cauliflower “grits”, salt and pepper. Cook for 4-5 minutes until cauliflower is tender but still al-dente.
- At this point you could make this creamy by adding a generous pat of butter, a splash of cream or milk and a ¼-⅓ cup of cheese. Or you can leave as is and keep it light, lean and vegan. I keep my portion lean, dividing it out into a bowl, and then add to the remaining -butter, milk and cheese for my husband.
- Divide the grits between the two bowls.
- Cook the shrimp.Wipe out the same pan, add a little olive oil if needed and heat over medium-high heat. Add shrimp and sear both sides quickly- shrimp is done when lightly pink and curls into a “C” shape. Taste and add more salt or smoked paprika ( or optional peri peri or cayenne) to taste.
- Divide the shrimp among the bowls and enjoy!
Cauliflower “Rice” can be found in some upscale markets like Trader Joes in the produce section. If you can’t find it make your own by placing cauliflower florets in a food processor and pulse repeatedly until its the size of rice grains, or grits.
- Serving Size:
- Calories: 442
- Sugar: 4.4 g
- Sodium: 2855.8 mg
- Fat: 22.8 g
- Saturated Fat: 3.5 g
- Carbohydrates: 35.5 g
- Fiber: 6.5 g
- Protein: 31.7 g
- Cholesterol: 182.5 mg
Keywords: shrimp and grits, Portuguese shrimp and grits, cauliflower grits,