Cauliflower Shrimp & Grits, Stuffed Eggplant, Shakshuka

Cauliflower Shrimp & Grits
Ever had an idea for a dish, only to discover that someone else had it first?  I had a head of cauliflower that needed using, and woke up the other morning with this Cauliflower Shrimp and Grits recipe fully formed in my head.  I go to the internet and type in that phrase, and discover, of course that 'way more than one other person had had the same thought.  Here's my version.

1 head Cauliflower
1 cup Dairy (half & half, milk, non-dairy white stuff)
1 cup shredded white Cheese
White Pepper to taste
4-8  Shrimp per person, peeled
Cajun Seasoning or BBQ Sauce, to taste
2 cups chopped Greens (kale, chard, spinach, mustard, etc.)

"Rice" the cauliflower -- turn it into rice or grit size bits with a box grater, food processor, or whatever.  Cook the "rice" in a pot with the dairy and white pepper until you get something that resembles grits.  Add the cheese and stir to combine.

Saute the shrimp in a skillet with the Cajun seasoning and/or BBQ sauce.  Remove from the skillet and reserve.  Wilt the greens in the skillet.

Plate the grits, then greens, and top with the shrimp.   


New Stuffed Eggplant
I decided it was time to change things up a bit in the Stuffed Eggplant department, so I went looking for a new treatment.

1 medium-large eggplant, halved lengthwise
1-1/2 cup garbanzos
1/2 cup cooked Farro or Barley
2/3 cup Bell Pepper, diced (I used red and yellow for color)
3 Green Onions, chopped
1 cup Pomitm fine chopped Tomatoes
1/2 tsp Ras al Hanut spice blend or to taste

Roast the eggplant at 350F for 30-45 minutes, until nicely softened.

While that's going on, combine everything else in a pot of the stovetop and simmer to marry the flavors and reduce the liquid.  The Ras al Hanut gives the dish a nice touch of 'warm' spices.

When the eggplant is cooked, use the back of a serving spoon to press a cavity into the flat side of the eggplant, and ladle the sauce into it and more.

If you're using small eggplants, you can serve this dish with a side of rice or farro or couscous.


New Shakshuka Presentation
One of the things Sally got me for Christmas was a pair of small (5" diameter) Lodgetm cast iron skillets.  She knew I was looking for a better way to prepare and serve individual portions of Shakshuka to our AirBnb guests.  Last week we had a couple staying with us who requested the "Shak".  So I made a bit of extra tomato base, and did a test-run above and beyond the Breakfast for Two servings:

Works just great!  That's a half cup of bubbling tomato base topped with one egg poached on the base until the yolk is just set.  A perfect breakfast for one when served along with a side of toast and chef-made marmalade.

To make the base, you need "petite cut" diced tomatoes, or a can of Mild Ro*Teltm tomatoes, and a tablespoon of Ras el Hanut the quintessential Moroccan spice blend (available at World Market or other spice suppliers).  Mix the tomatoes and spice, and mash the blend to make the tomato chunks even smaller.

Get the tomatoes bubbling in the skillet and then carefully crack on the egg(s).  You can make this dish for a group for breakfast or dinner, using a 12" or larger skillet, much more tomato base, and 6 or more eggs.

For local readers, I understand  that Cafe YOU over in Cape Coral serves Shakshuka.  I'm going to have to try it there and see how it compares to mine.