SHRIMP AND CAULIFLOWER

1 tsp. bacon drippings, 3 cups fresh cauliflower, 1/4 cup shrimp stock,  1/4  cup heavy whipping cream, 1/4 tsp. salt, 1/8 tsp. liquid crawfish boil, 1/4 tsp. 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 and chopping with a fork.  Using a fork ensures you break up large pieces of the 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 lb. medium peeled, cleaned, and deveined shrimp, 2 T. unsalted butter, 2 T. almond flour, 1 celery stalk, chopped, 1/4 cup white onions chopped, 1/4 tsp. Cajun seasoning salt, 1/4 tsp. dried thyme, 1/4 tsp. minced garlic, 2 T. red bell pepper, diced, 1 cup chicken broth, 2 tsp. tomato sauce, 1/2 tsp. gumbo file, 1/2cup cheddar cheese.

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. Melt the cheese, add the cheese to the finished dish. Saute the mushrooms in butter. Add the shrimp, simmer for about 5 minutes, or until the shrimp curls and turns orange.

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