FOR THE GRITS
4 cups cauliflower florets
½ cup shredded Parmesan cheese
2 tablespoons butter
½ teaspoon kosher salt
½ teaspoon black pepper
FOR THE SHRIMP
1 tablespoon butter
3 cloves garlic, minced
1 pound shrimp (21 to 25 count), peeled and deveined, tails removed
½ cup heavy whipping cream
2 teaspoons Cajun Spice
2 tablespoons fresh lemon juice
¼ cup chopped fresh parsley
FOR THE GRITS: In a medium saucepan, combine the cauliflower and 1 cup water. Bring to a boil over high heat. Reduce heat to medium-low. Cover and cook until cauliflower is softened, about 5 minutes; drain.
Add the Parmesan, butter, salt, and pepper. Using an immersion blender, puree until smooth. Add a little water, if needed, to thin. Cover and keep warm.
FOR THE SHRIMP: Heat a large skillet over medium-low heat; add the butter. Once the butter has melted, add the garlic and sauté for 30 seconds.
Add the shrimp, cream, and cajun spice. Cook, stirring occasionally, until the shrimp are pink and no longer opaque, about 5 minutes.
Stir in the lemon juice and parsley.
Serve the shrimp on top of the cauliflower “grits.”