This is inspired by a dish that got me through college at Yat’s Cajun Creole by way of shrimp and grits. Here’s my approximation of Chili-Cheese Etouffe with Crawfish, but more accessible to the suburban grocery.
1lbs peeled and deveined shrimp, tails off, at room temperature
2tsp Slap Ya Mama seasoning, or 1/2tsp garlic powder, 1/2tsp chili powder, and 1tsp salt
2 cloves garlic, finely minced
1 shallot, finely minced
2 stalks celery, finely chopped
1tbsp vegetarian Better Than Boullion, fully dissolved in 3tbsp hot water
1 block of cream cheese, softened in the microwave at 1/2 power for 3.5 minutes
1/2 block white cheddar, shredded, or 4oz of shaved Parmesan cheese
1 cup heavy cream
1 can green hatch chili peppers
2tbsp olive oil
2tbsp butter
1 package of riced cauliflower, microwaved to instructions and cooled slightly
Prepare the shrimp, sauté, and set aside.
Lightly season both sides of the raw, room temperature shrimp with Slap Ya Mama powdered seasoning.
Heat a cast iron skillet on medium-low heat, add in olive oil and butter, until the butter is melted.
Add in the minced shallot, and stir until clear and fragrant.
Add in the minced garlic, and stir until fragrant. Do not allow it to burn; turn down the heat if it’s browning.
Add in the shrimp, giving them individual room to cook. Cover with a lid to let them steam for 1-2 minutes.
Flip them with tongs or a spatula, return the lid, and let them steam for another 2 minutes.
Remove them from heat and set them aside in a dish. They will return to a cheese sauce later.
Create the cheese sauce, bring to a simmer, turn off the heat and add the shrimp.
Heat a cast iron skillet on medium-low heat, add in olive oil and butter until the butter is melted.
Add in celery. Sauté until fragrant and translucent.
Add in 1 small can of green hatch chilis, and stir.
Add in the dissolved vegetable bullion, and the cream. Turn down the heat to a simmer and let some of the liquid evaporate and the mixture to condense.
Add the block of softened cream cheese to the skillet with the vegetable mixture, and stir with a spatula to dissolve completely.
Add the shredded cheese and stir to dissolve.
Turn off the heat, and add the balance of the package of riced cauliflower, and stir completely to incorporate.
Spoon a heaping ladle of the white sauce into a dish, and add shrimp.
This is served like shrimp and grits: make a well in the grits, and spoon shrip & its juices on top.
You can top with fresh cut italian parsley or basil, plus a squirt of Cajun Power or your favorite vinegar hot sauce or buffalo sauce.