SHRIMP AND CHERRY TOMATOES OVER CHEESY CAULIFLOWER GRITS (SATURDAY)

4 slices bacon

16 ounces medium uncooked shrimp, peeled and deveined

3/4 cup chopped red onion 2 cups packed chopped kale 1/3 cup unsalted chicken broth 1 pint cherry tomatoes 3 tablespoons chopped

parsley

FOR THE GRITS:

1 tablespoon olive oil

8 cups riced cauliflower (see

NOTE)

1/2 cup unsalted chicken broth 3/4 cup shredded 50 percent

light cheddar cheese

1/4 cup half-and-half or whole

milk

Coarse salt and pepper to

taste

In large cast-iron skillet, cook bacon over medium heat until crispy. Remove from pan; set aside on paper towels to drain. Chop and crumble when cool. Reserve 2 teaspoons bacon fat; discard remaining fat. Add shrimp to reserved bacon fat in a single layer; cook until opaque, turning when browned. Remove shrimp; cover to keep warm. Add onions and kale; cook about 5 minutes or until onions are softened. Stir and slowly add chicken broth to keep from sticking. Add tomatoes; cook about 5 minutes or until they begin to burst. Remove from heat; stir in parsley.

For the grits: Heat oil in a large nonstick skillet on medium. Add cauliflower; cook 8 minutes or until it starts to brown. Add broth; cover and cook on low 5 minutes or until cauliflower is tender. Remove to a large bowl. Using an immersion blender, puree cauliflower slightly for a creamy consistency. Stir in cheese and half-and-half; season with salt and pepper.

To serve: In individual bowls or on a platter, ladle cheesy cauliflower grits, then shrimp, then tomato mixture. Top with crumbled bacon. (Adapted from blog www.loveandzest.com.) Serves 4.

Note: Look for cauliflower that has been “riced” in produce.

Per serving: 373 calories (percent calories from fat, 36), 39 grams protein, 24 grams carbohydrate, 7 grams fiber, 16 grams fat (5.9 grams saturated fat), 210 milligrams cholesterol, 522 milligrams sodium.

CONTRIBUTED BY KRISTINA LARUE Saturday’s Shrimp and Cherry Tomatoes Over Cheesy Cauliflower Grits can be prepped in less than 30 minutes.