Primal Cheddar Cheese Cauli & Shrimp
A new twist on a traditionally southern dish comprised of succulent shrimp, cheddar cheese riced cauli, pancetta, and scallions
- 8 ounces fresh medium shrimp in their shells
- 4 cups water
- 1 1/2 cups riced cauliflower*
- 1/2 cup diced pancetta
- 1 tablespoon olive oil
- 1 cup shredded mild cheddar cheese
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1/2 cup sliced scallions
- 1 teaspoon chili powder
- Clean shrimp, removing shells; use tip of sharp knife to remove veins.
- Pat dry with paper towels. Set aside.
- In a sauce pan, heat a tablespoon of olive oil, and stir fry riced cauliflower until tender. Season to taste with kosher salt and pepper (like you would grits). Remove from heat and set aside.
- Meanwhile, in a large sauté pan, sauté pancetta over medium heat about 12 minutes or until crispy.
- Remove from pan; set aside.
- Add olive oil to pan; heat over medium heat. Add shrimp; sprinkle with chili powder, sauté about two minutes or until shrimp are cooked and firm to the touch. Remove from pan; set aside.
- Add pancetta, cheddar cheese, butter, salt, and white pepper to riced cauliflower, stirring until cheese and butter are melted. Transfer to serving dish; top with shrimp and scallions.
- Grab cauliflower and make sure there are no brown or black spots on it. If so, remove with a paring knife.
- Rip the leaves off of the bottom.
- Cut the cauliflower in half and cut the florets off from core until you are left with just the core.
- Discard the core and break up the florets into somewhat evenly sized pieces
- Place florets in bowl of food processor in batches. Process until evenly chopped but not completely pulverized
- Remove rice to a large bowl and continue processing florets in batches until all florets are “riced”. Alternately, you could use a hand grater and grate the head of the cauliflower. Obviously this would take more time, but the results are about the same.
- Extra can be stored in freezer bags and stored for other recipes.
Adapted from Chef Garvin
Love and Primal http://www.loveandprimal.com/