You might have found me today through my guest post on Virginia is for Bloggers. If you’re new to Vegology, welcome! If you’re a regular here and you haven’t discovered VAis4Bloggers yet, you should check them out today! Here’s why.
That’s right, my latest Veggie Redux takes on a lowcountry classic and makes it vegetarian-friendly. I don’t know if it tastes anything like the real deal, but I assure you that it does taste awesome. Any recipe that starts with an obscene amount of Old Bay seasoning usually does.
You can find the recipe over at the Virginia is for Bloggers site, but what you won’t find over there is the back story. The funny thing about the crab boil pictured above is that this method for making vegetarian “shrimp” did not make the final cut for my recipe for shrimp and grits. In case you haven’t read the post and recipe yet, SPOILER ALERT: the “shrimp” is actually cauliflower. I was inspired by Richmond Chef Kevin Roberts’ “poor man’s shrimp cocktail” which was featured in a recent issue of Bon Appetit magazine.
Kevin Roberts is the owner and Chef of The Black Sheep, which is one of my favorite Richmond restaurants. I used his recipe for fake shrimp cocktail when I was experimenting with this dish. I found the boiled cauliflower to taste remarkably similar to shrimp with a texture and flavor that would hold up well to cocktail sauce. The man is clever. You should serve this at your next party. However I understand that the shrimp in traditional shrimp and grits is pan-fried to a crispier texture, with a whole lot of spice. Roasting helped me achieve the texture and taste I was looking for.
This dish was a super hit at my house and I think Kyle will ask for this meal to show up on the dinner menu more often. Like I said before, I have no idea how close this is to the original, since I became a vegetarian before I had the chance to experience real shrimp and grits. However, I hope that creative chefs like Chef Roberts and adventurous eaters like yourselves would approve of this preparation. Enjoy!