Soooo, what happens when you have cauliflower grits left over? You make a really great shrimp and cream sauce and top with parsley. Seriously!
If you missed the cauliflower grits recipe, grab it from here.
For the cream sauce, here ya go!
1/2 pound of jumbo shrimp, peeled and deveined
1 cup of diced bell pepper
5 cloves of garlic, minced
4 slices of bacon, diced
1 tablespoon of olive oil
1 teaspoon of tomato paste
1/2 cup of Hennessy Black
1/2 cup of chicken stock
1 cup of heavy cream
1/2 teaspoon of black pepper
1 pinch of salt
1/2 teaspoon of Herbs de Provence (or Italian seasoning)
1/4 teaspoon of ground fennel seed
Chopped parsley, to garnish
Start by heating a skillet. Then, add in the olive oil along with the bell pepper, garlic, and bacon. Saute until the bacon has cooked through. Pour off any excess oil. Then, add in the tomato paste, Hennessy, and chicken stock. Cook together for about 2-3 minutes then add in the heavy cream. Allow the mixture to cook over high heat until the cream reduces and thickens. Then, reduce the heat and season with salt, pepper, Herbs de Provence, and fennel. Toss in the shrimp and let the shrimp cook through. When the shrimp are just about cooked through, turn off the heat.
To serve, pour the sauce and shrimp over the grits and garnish with fresh chopped parsley.
