BBQ Shrimp, Zucchini & Corn over Cheddar Cauliflower Grits

Directions

1. If using frozen shrimp, thaw briefly in a colander under cold water and pat dry; fresh shrimp skip thawing.
2. Break the cauliflower into florets, trim the leaves and stem, then grate it coarsely.
3. In a medium saucepan, combine the grated cauliflower, broth, polenta, and salt; bring to a boil, cover, and simmer on medium-low until the polenta is tender and the mixture thickens, about 20 minutes, stirring occasionally.
4. In a small saucepan, mix together tomato sauce, ketchup, Dijon, sugar, vinegar, Worcestershire, and spices; bring to a boil, then reduce to a simmer for 5 minutes and set aside.
5. Preheat a large nonstick skillet over medium-high heat.
6. Wash and dice the zucchini; melt butter in the skillet.
7. Add the zucchini and corn to the skillet and cook, stirring occasionally, until lightly browned and tender, about 4–6 minutes.
8. Toss the shrimp with the listed spices in a bowl to coat.
9. Add the shrimp to the skillet with the vegetables and cook until they turn opaque, about 1–2 minutes per side; pour in the prepared sauce and toss to combine, then remove from heat.
10. Coarsely grate the cheddar and stir it into the cauliflower grits with butter until melted and smooth, then remove from heat.
11. To serve, spoon the cauliflower grits onto plates, top with the vegetables and shrimp, and pass leftovers as desired.