Tomatillo Fajita Shrimp & Cauliflower “Grits”

Kevin's Natural Foods is hosting a recipe contest using their clean ingredient sauces and they were kind enough to send me samples to work with. I have to be honest, I was a little skeptical and didn't know what to expect once I knew that all of the sauces are Paleo, Keto, gluten, soy and dairy free, non-GMO and has no preservatives. Can you even believe that list?! I'm happy to tell you, I was blown away by the flavor of these sauces! 

Today I am sharing a mash up of some of my favorite things. Tex-Mex flavors and shrimp and grits. One of the things I miss the most from my pre-covid life is going out to dinner, ordering margaritas while digging into bottomless chips and salsa and waiting on a huge platter of fajitas. There's just something irresistible about that sizzling hissing plate and you know everyone is looking at it being carried through the restaurant. 

The trick to re-creating those perfectly seared marks on your fajitas while at home is to get a large, dry cast iron skillet screaming hot before adding any of your meat or veggies. As soon as you dump your veggies into the blazing hot pan don't touch them. Leave them alone. Back away. They need time to make those gorgeous char marks which equal smoky delicious flavor. Super simple, but super delicious.

Do I get bonus points for this dish being Keto, Paleo, gluten,  grain and dairy free? I think I should!

Tomatillo Fajita Shrimp & Cauliflower “Grits”

2 Tablespoons coconut oil

28 ounces fresh riced cauliflower (not frozen)

1 ½ cups coconut milk

1 teaspoon garlic powder

¼ teaspoon turmeric

1 teaspoon salt

¼ teaspoon pepper

½ cup sliced red onion

½ cup sliced poblano peppers

½ cup sliced yellow bell pepper

12 ounces medium-large shrimp, peeled, deveined, and patted dry

¼ teaspoon salt 

1 (7 ounce) Kevin’s Natural Foods Tomatillo Taco Sauce packet

2 Tablespoons mild pickled jalapenos

Melt 1 Tablespoon of the coconut oil in a large skillet over medium high heat. Add the riced cauliflower and cook, stirring frequently, for 10 minutes. Stir in the coconut milk, garlic powder, turmeric, salt and pepper. Lower the heat and allow the mixture to simmer for 10 minutes. Using an immersion blender, puree about half of the cauliflower mixture until you reach the texture of grits (smooth yet still grainy). You do not want the mixture to be completely smooth.

Heat a large cast iron skillet over high heat for 4 minutes (you want to be able to hold your palm over the pan and make sure it’s hot before adding the vegetables). Add the onion, poblano and bell pepper slices and allow them to sear and blacken for 5 minutes before stirring. Stir the vegetables and continue to cook for 3 more minutes. Add the shrimp and salt and cook, stirring frequently, for 3 minutes. Stir in the sauce packet and cook until the shrimp are fully pink, and the peppers are evenly coated.

To serve, spoon the cauliflower grits into 4 serving bowls, top with the shrimp sauce mixture and pickled jalapenos. Serve immediately.

Serves 4

 #eatcleanlivehappy #kevinsnaturalfoods #kevinsrecipechallenge

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