Creamy Shrimp, Spinach & Bacon over Parmesan Cauliflower "Grits"

Directions

1. Rinse and dry the fresh produce; set aside any pre-washed spinach.
2. If using frozen shrimp, thaw them briefly under cold running water and pat dry; otherwise pat dry fresh shrimp.
3. Heat a skillet over medium-high heat and start the bacon until crisp, about 3–4 minutes, then remove it to a paper-towel plate and keep the grease in the pan.
4. Finely grate the Parmesan and set it aside for later.
5. Trim the cauliflower, then grate it and place the pieces in a medium saucepan.
6. Pour water halfway up the cauliflower in the pan, bring to a boil, reduce to simmer until tender, about 8–10 minutes.
7. Peel and mince the garlic.
8. Return the skillet with bacon grease to medium-low heat, add the garlic and cook briefly until fragrant, about 30 seconds.
9. Add the cream, shrimp, and seasonings to the skillet; cook until the shrimp are just opaque, 3–4 minutes.
10. Drain the cauliflower, return it to the pan, then stir in Parmesan, butter, salt, and pepper; mash to a grits-like texture and cover to keep warm.
11. In batches, add spinach to the shrimp skillet and let each batch wilt before adding the next; squeeze in lemon juice and stir to combine, then remove from heat.
12. To serve, divide the cauliflower grits among bowls, top with the creamy shrimp and wilted greens, sprinkle the crispy bacon on top, and enjoy.