CS Shrimp, Cauliflower, Bacon, and Grits Saute

Shrimp - Defrost shrimp.

Cauliflower / Garlic / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)

Green onions - Chop green onions, keeping green and white parts separate.

Make shrimp seasoning - Combine garlic, paprika, cumin, and salt (portion for saute).

Combine water (portion for grits) and milk in a saucepan. Bring it to a boil over medium heat (watch the pan and adjust the heat because boiled milk will quickly spill over). Add in grits / polenta with salt (portion for grits). Lower heat and simmer 20 to 30 minutes until liquid is all absorbed, stirring occasionally.

While grits are cooking, heat a large saute pan or skillet over medium heat. Add bacon and cook, stirring occasionally, until bacon is crisp. Transfer bacon to a paper towel-lined plate.

Drain of all but 1 Tbsp / 15 ml (for 4 servings; adjust if customizing) of bacon grease out of the pan and return pan to medium heat.

To heated pan, add cauliflower and cook until golden brown, turning to cook on all sides, 4 to 5 minutes total. Add water (portion for saute; be careful - it will steam) and cover with a lid. Steam cauliflower, covered, until tender, ~3 minutes.

Remove the lid and stir in shrimp, white parts of green onions, and shrimp seasoning. Saute until shrimp is opaque and cooked through, 5 to 7 minutes.

Squeeze lemon juice over cauliflower and shrimp.

When grits are finished cooking, whisk in butter and cheese. Taste and season with some more salt, if needed.

Serve shrimp and cauliflower over grits. Top with bacon and green parts of green onions. Enjoy!