I’m gonna take you home with this one. In the real Louisiana vain, I am serving shrimp and cauliflower with gumbo gravy
SHRIMP AND CAULIFLOWER
1 teaspoon bacon drippings, 3 cups riced cauliflower, 1/4 cup shrimp stock, 1/4 cup heavy whipping cream, 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/4 cup garlic gouda cheese, grated.
Get out a heavy saucepan, add the bacon drippings. When the drippings have melted, add the cauliflower and shrimp broth. Cook on high heat for about 5-minutes continually stirring with a fork. Using a fork ensures you break up large pieced of cauliflower. Add the whipping cream, salt, and white pepper. Continue to cook until the cauliflower takes on a grit like consistency. Remove the saucepan from the heat, add the cheese, stir until the cheese has melted.
Gumbo Gravy: 1/2 pound medium peeled, cleaned and deveined shrimp, 2 tablespoons unsalted butter, 2 tablespoons self-rising flour, 1 celery stalk, chopped, 1/4 cup white onions chopped, 1/4 teaspoon Cajun seasoning salt, 1/4 teaspoon dried thyme, 1/4 teaspoon minced garlic, 2 tablespoons red bell pepper, diced, 1 cup chicken broth, 2 teaspoon tomato sauce, 1/2 teaspoon file. Get out a heavy skillet, add the butter when the butter melts add the flour stir with a whisk until the roux is caramel brown. Add the celery, onions, bell pepper, salt, thyme, file, and garlic mix well. Add the shrimp, simmer for about 5 minutes, or until the shrimp curls and turns orange.
Pack the cauliflower into a cup. Add the gravy to the dish. Dump the cup of cauliflower onto the middle of the dish, lightly sprinkle with flat-leaf parsley.