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Recipe At A Glance

  • 13 ingredients
  • Over 30 minutes
  • 4 Servings

Our Cool Food Panelist, Kristina, from Love and Zest shows us how to use Sargento Sliced Smokehouse Cheddar Cheese! This classic southern dish gets a smoky twist with these Smoky Cheddar Cauliflower Grits and Cajun Shrimp. Cheesy cauliflower grits are served alongside sweet and spicy shrimp skewers with zucchini and pineapple. 

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Sargento® Sliced Smokehouse Cheddar™ Cheese

Recipe Ingredients

For Shrimp Skewers:

  • 18 large shrimp, peeled and deveined
  • 2 c. cubed pineapple
  • 2 c. zucchini rounds
  • ½ large onion sliced into 1 in. chunks
  • 1 Tbspn. olive oil
  • 2 Tbspn. creole seasoning

For Cheddar Grits:

Recipe Directions

To Prepare Shrimp Skewers:

  • Add shrimp, zucchini, pineapple and onions to a large bowl.
  • Add oil and creole seasoning; toss to evenly coat ingredients and allow to marinate for 10 minutes.
  • Place shrimp and vegetables on 6-8 large grill skewers.
  • Grill skewers on medium-high heat for 10-12 minutes, turning halfway through cooking.

To Prepare Cheddar Grits:

  • Heat olive oil in large skillet over medium heat.
  • Add riced cauliflower and garlic and cook until starting to turn golden about 6-8 minutes, stir in broth and cover for 5 minutes or until cauliflower is fully cooked.
  • Using an immersion blender, gently pulse cauliflower to create a creamy consistency that resembles grit like texture (not fully pureed like mashed potatoes).
  • Remove from heat and add stir the cheese slices into the hot grits so it melts into the hot dish and blends easily.
  • Stir in cream and season with salt and pepper to taste. Serve smoky cheddar grits with cajun shrimp skewers.

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