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Portuguese Shrimp and Cauliflower "Grits"- with garlicky kale. A fast delicious dinner that is vegan adaptable and gluten free! | www.feastingathome.com

Portuguese Prawns (or Tofu) and Cauliflower “Grits”


Description

A tasty and main course of Portuguese Prawns ( or tofu) served over Cauliflower “Grits”- with Garlicy kale – vegan adaptable, great flavor.


Ingredients

  • Garlicy Kale
  • 1 tablespoon olive oil
  • 12 garlic clove-smashaed
  • 23 handfuls chopped kale ( tuscan or lacinato)
  • salt and pepper
  • Cauliflower GRITS
  • 1 tablespoon olive oil
  • 23 cloves garlic -minced
  • 3 cups cauliflower “grits” – see notes
  • 1/4 teaspoon salt, more to taste
  • pepper to taste
  • Optional additions – butter, milk, cream, cheese- romano, cheddar, parmesan ( or keep it vegan)
  • ——
  • 810 large raw prawns- peeled and deveined, patted dry. Or use cubed tofu (pressed & patted dry)
  • 12 tablespoons olive oil
  • salt and pepper
  • ½ teaspoon smoked paprika
  • generous pinch peri peri pepper or cayenne ( optional)
  • 1 teaspoon lemon zest

Instructions

  1. 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 generous pinch of salt and pepper. Add Kale, and stir and toss until wilted, about 2-3 minutes. Divide among two bowls.
  2. In 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.
  3. 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.
  4. Divide the grits among the two bowls.
  5. Wipe out the same pan, add 1-2 tablespoons olive oil and heat over medium-high heat. Season oil with salt and pepper. Add shrimp (make sure to pat dry first) or tofu cubes. Sear both sides quickly- Shrimp is done when lightly pink and a “C” shape. If the Shrimp turns into an “O” Shape, most likely it will be over-cooked. Tofu will take longer to get crispy. Once close to being done, sprinkle with smoked paprika ( or optional peri peri or cayenne) and lemon zest. Spooning the oil over top so the smoked paprika and lemon infuses the oil as well. Divide the shrimp or tofu among the bowls, spoon a little of the flavorful oil over top of the shrimp and “grits” and serve with the wilted kale along side.
  6. Notes: 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.
  7. You can keep the grits vegan by simply seasoning with olive oil, garlic, salt and pepper. Alternatively, add a couple tablespoons butter, romano cheese or parmesan, and a splash of cream for a more decadent approach. If you want some vegan, just separate it out before adding the butter and cheese.