Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
January 6 2020
Eating Healthy - Shrimp and Cauliflower Grits
Grits (if using a bag of riced cauliflower, skip this section)
1 large head cauliflower (about 2 pounds), trimmed and cut into small florets
1 1/2 cups plain unsweetened almond milk, without carrageenan
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/3 cup nutritional yeast, optional
Grits
6 collard green leaves, stems removed, halved lengthwise, and thinly shredded crosswise (about 4 cups)
1 1/4 pounds peeled and deveined tail-on medium shrimp
2 large cloves garlic, minced
Pinch of cayenne pepper, optional
1/4 up fresh flat-leaf parsley, roughly chopped
Juice of 1/2 lemon, plus lemon wedges, for serving
Pulse about half of the cauliflower in a food processor until the florets break down to fine pieces about the size of rice grains (it's okay if they clump; think of this step as cauliflower "rice" gone wrong). Transfer to a medium saucepan, pulse the remaining cauliflower and add that to the pan too. Add the almond milk, 1 tablespoon of the oil, 1/2 teaspoon salt and several grinds of pepper and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the mixture is soft, smooth and looks like grits, about 10 minutes. Remove from the heat, stir in the nutritional yeast, if using, and adjust the seasoning with more salt and pepper if you'd like. Cover and keep warm.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the collards, sprinkle with salt and pepper, and cook, tossing, until slightly wilted and tender, 2 to 3 minutes. Transfer to a bowl and keep warm. Wipe the skillet clean.
Sprinkle the shrimp with salt and pepper. Heat the remaining 2 tablespoons oil over medium-high heat. Add the shrimp, garlic and cayenne, if using. Cook, tossing, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat, add the parsley, lemon juice and 1 tablespoon water and stir to coat the shrimp with the sauce.
Divide the cauliflower grits among shallow bowls. Top with the collards and then the shrimp and sauce. Serve with lemon wedges.
Eating Healthy - Mustard-Maple Roasted Salmon
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh cilantro
1 tablespoon light mayonnaise
2 teaspoons pure maple syrup
Four 5-ounce skinless center-cut salmon fillets
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
Mix together the mustard, 1 tablespoon of the cilantro, the mayonnaise and maple syrup in a bowl. Put the salmon fillets on the baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Spread some of the mustard mixture evenly over each fillet.
Bake until just cooked through, 10 to 12 minute. Sprinkle with the remaining 1 tablespoon cilantro and serve.