Cajun-Style Shrimp

with Garlicky Wilted Greens & Cauliflower ‘Grits’

Cooking time

10 minutes

Servings

2/4

Calories

370
/serving

Cajun-Style Shrimp

with Garlicky Wilted Greens & Cauliflower ‘Grits’

Fancy a quick trip to Louisiana? With a full-bodied mix of cayenne pepper, paprika, cumin and herbs, our Cajun Connection spice blend is pleased to get you partway there. Then it’s up to these moist pink shrimp specimens to set the scene, as they rest gently on a generous handful of garlic-sautéed greens. Stay on theme with a creative take on classic Southern grits, where instead of hominy, our riced cauliflower luxuriates in butter and cream cheese.

We will send you:

340g
Shrimp (high-protein serving)
120g
Baby greens (baby spinach or kale)
300g
Cauliflower ‘rice’ (chopped cauliflower)
15ml
Apple cider vinegar
15g
Minced roasted garlic
50g
Cream cheese
7g
Cajun Connection spices (onion, salt, paprika, garlic, black pepper, thyme, cayenne pepper, mustard, cumin, oregano)

Contains: Milk, Mustard, Shrimp, Sulphites

You will need:

Medium pan

Large pan

1 or 2 tbsp Butter

Salt & pepper (S&P)

Oil

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Nutrition Facts - Valeur nutritive

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Total Fat

22 g

Saturated Fat

10 g

Sodium

1560 mg

Total Carb

16 g

Sugars

5 g

Protein

30 g

Fibre

5 g

Preparation

Make the cauliflower ‘grits’

In a medium pan, heat 1 tbsp butter (double for 4 portions) on medium-high. Sauté the cauliflower rice and ½ the garlic, 2 to 3 min., until beginning to soften; season with ⅓ of the spices and S&P. Add ½ cup water (double for 4 portions) and simmer, stirring occasionally, 6 to 8 min., until the cauliflower rice has softened and most of the liquid has evaporated. Add the cream cheese; stir well.

Cook the spinach

Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant. Add the spinach and vinegar. Cook, partially covered, stirring occasionally, 1 to 2 min., until wilted; season with ½ the remaining spices and S&P. Transfer to a plate. Wipe out and reserve the pan.

Cook the shrimp

Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through.