Preparation Steps

• Gather all the ingredients and tools.
• Wash the vegetables and shrimp.
• Cut the cauliflower florets.
• Dice shallots.
• Cut lemon wedges.

Cooking Instructions

For the pan seared corn:

• Heat a medium sized skillet over medium-high heat. Add the butter. When the butter is melted, add the shallot.
• Cook the shallot for 4-5 minutes or until golden. Once golden, add in the corn and mix to incorporate.
• Cook the corn for 8-10 minutes, stirring frequently. When the corn starts to brown it is done.
• Add the corn and shallot mixture to a food processor. Add in the roasted garlic. Pulse until it is coarsely chopped.
• Taste and adjust seasonings to your preference.
• Remove with a rubber spatula and set aside.

For the cauliflower puree:

• Steam the cauliflower for 12-15 minutes or until fork tender. Steaming too long will lead to a mushy puree.
• While the cauliflower is steaming, add 2 tablespoon butter to a sauté pan over medium-high heat.
• Add the diced shallots and cook, stirring occasionally, for 4-5 minutes or until golden.
• Add the cooked shallots and roasted garlic to your food processor, balsamic vinegar, and remaining butter.
• When the cauliflower is tender, add to the food processor.
• Continue to process the cauliflower by opening the lid, pushing down with a rubber spatula, until it is pureed.
• Taste and adjust the seasonings.
• Remove from the processor and set aside.

For the skillet shrimp:

• Lay the shrimp on paper towels to remove as much moisture as possible.
• Salt and pepper the shrimp.
• In the same medium skillet that the corn was cooked in, wipe clean and add in the butter and olive oil. Heat over high heat until the oil shimmers.
• Add the shrimp to the pan in a single layer. When the shrimp begins to curl, it is ready to be flipped... This should take about 1-2 minutes.
• Flip the shrimp and cook for another 1-2 minutes or until cooked.
• Remove from the pan and set aside, covered with foil.
• Putting together the shrimp and cauliflower grits:
• Add about ¼ to ⅓ cup cauliflower puree per shrimp on a plate. Add 1 tablespoon of the pan seared corn puree on top. Then, add the shrimp and give a quick squeeze of lemon on top!
• Serve hot, and enjoy gluten-free shrimp and grits!