Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Spicy prawns over cheesy cauliflower — USA.
Equipment: Large frying pan; saucepan
Measures and names
Ingredients
- 400 g raw prawns (shrimp)
- 1 tbsp Cajun seasoning
- 150 g bacon lardons (diced bacon)
- 1 large cauliflower, riced
- 60 g cheddar
- 30 g butter
- 100 ml double cream (heavy cream)
- 2 spring onions (scallions)
Method
- Fry the bacon lardons in a large pan until crisp. Lift out, leaving the fat behind.
- Toss the prawns with the Cajun seasoning and cook in the bacon fat for 3–4 minutes, until pink. Remove.
- In a saucepan, cook the cauliflower rice with the butter and cream over a medium heat for 6–7 minutes, until soft and creamy.
- Stir the cheddar through the cauliflower until melted and smooth. Taste — the bacon and cheese season it, so go easy on salt.
- Spoon the 'grits' into bowls, top with the prawns and bacon, and scatter with spring onion.
Swaps and tips
Cheesy cauliflower stands in beautifully for grits. Use the bacon fat to cook the prawns for extra flavour.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 43 g | 8 g | 4 g | 50 g | 675 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
