You’ll find some of the biggest cauliflowers you’ve ever seen at the Crescent City Farmers Market. Pick one up and turn it into delicious and healthy “grits” topped with a mirliton and shrimp saute. Thanks FitNOLA for this yummy recipe!
for the mirlition and shrimp
Pat shrimp dry.
Heat oil over medium-high heat until very hot. Add the shrimp and season lightly with salt and pepper. Stir for 1 minute, remove from the pan and set aside.
Return pan to the stove and heat oil again. When hot add diced mirlitons. After 3-4 minutes, season mirlitons with paprika, garlic, salt, and pepper. Add water a splash at a time, letting each addition evaporate before adding more.
Cook, stirring occasionally, until mirlitons are soft and slightly browned, about 15 minutes.
Return shrimp to the pan and cook 2-3 minutes more, or until shrimp are cooked through.
Taste for seasoning, add salt and pepper if necessary.
for the cauliflower puree “grits”
Preheat oven to 400 degrees. Toss all ingredients together in large bowl till uniformly coated with oil. Place into baking dish along with 1 cup water. Bake for 40-50 minutes or until deep golden brown. Remove and allow to cool slightly. Place into food processor and pulse. Using oil from pan, adjust the consistency as needed.
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.