Southern Shrimp and Grits

4 oz cooked shrimp
1 tomatillo
creole seasoning or old bay seasoning
1/3 head cauliflower riced
veggies of your choice for veggie sauce
colored bell peppers and fresh parsley for garnish

make your creole veggie sauce...



simmer veggies in a pan with 1 cup low sodium no fat chicken broth...this is a GREAT way to use up bits of leftover veggies...i used some shredded cabbage, 1 green onion, a piece of zucchini, some mini bell peppers, a few cauliflower florets, some roasted red pepper, 1 celery stalk, a few radishes, and some jalapenos and red pepper flakes cause i like it spicy!!! just about any veggie will work!!



then scoop out your veggies onto a plate to cool....try not to eat them all...because they are sooo good even just like this!!! reserve the "veggie broth" for thinning out sauce if needed



after cooled, puree the veggies in a blender and add more seasonings of your choice...like a dash of hot sauce and more creole seasoning!!! use a little reserved veggie broth as needed to make it a medium thick sauce. omg i can just eat this whole bowl just like this!!!!!!! so good!!! set aside and prepare cauli-"grits"




saute cauliflower rice (i grate mine in a cheese grater) in a rather dry pan to toast....sprinkling with creole seasoning....set aside

saute the shrimp and diced tomatillo in some creole seasoning....i used Tony Chacheres Original Creole Seasoning


then pour in your veggie sauce!!! oooh my!!!

plate your cauli-grits....top with shrimp and sauce and garnish with sliced colored peppers, parsley and a dash hot sauce!!!!!!!!




ooooooooo weeeeeeee and as Justin Wilson used to say....you gawnna lik dis, " I gar-un-tee!"