Artichoke Cauliflower Shrimp Ensalata Food

SHRIMP & CAULIFLOWER SALAD - LOW CARB AND GLUTEN FREE

Steps:

• Peel & clean your shrimp, removing the tails also.
• Place the shrimp on a cookie sheet and drizzle with 1 Tbsp of olive oil and season lightly with salt and pepper. Roast in a 350 degree oven for 8 - 10 minutes or until opaque. Don't over cook them or they will be rubbery.
• Meanwhile, cut all of the florets off of the cauliflower - discarding the tough bottom stalk. Chop the cauliflower into small pieces. Add the cauliflower (and nothing else) to a microwave safe, shallow bowl or pan, and microwave for about 5 minutes. You want it to be softened but not mushy - you might have to do it in two batches to make sure it cooks evenly.
• While your shrimp and cauliflower are cooling, peel, seed and chop your cucumbers into about 1/2 inch pieces.
• When your shrimp are cool enough to handle, slice into halves or thirds lengthwise to make it pretty, or just chop them roughly if you want to save time.
• Combine your shrimp, cauliflower, and cucumber in a medium bowl. Then add your lemon zest and chopped dill. Pour in your olive oil and lemon juice and toss to coat.
• Taste and then season with salt and pepper as desired.

MEDITERRANEAN ROASTED CAULIFLOWER ARTICHOKE SALAD

Steps:

• Preheat the oven to 425 F. Cut the cauliflower into small florets. Place on a baking sheet lined with silicon baking mat, drizzle and toss with olive oil and garlic, then sprinkle with salt and Trader Joe's 21 Seasoning Salute or your favorite no-salt seasoning mix. Roast in the oven at 425 for 10 - 15 minutes, then stir and roast another 5 - 10 minutes or until the cauliflower is tender and browned in spots. If you want to mellow out the onion flavor, you can add the onion in the last 10 minutes of roasting.
• While the cauliflower is roasting, put the remaining salad ingredients in a medium mixing bowl and then, in a separate smaller bowl, whisk together the salad dressing ingredients.
• Toss the cauliflower into the bowl and stir to mix everything together, then drizzle with some of the dressing and stir to coat. Add more dressing as needed until the salad is dressed to your liking.
• Crumble feta cheese over top and enjoy warm, or store in an airtight container in the refrigerator for later. You can eat this cold or at room temperature, but personally, I feel it tastes best warm.

SHRIMP AND ARTICHOKE SALAD

Steps:

• Put the shrimp in a saucepan, and add water to cover. Bring to a boil, and remove from the heat. Let stand 15 minutes and drain.
• When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices. There should be about 2 cups.
• Drain the artichoke bottoms, and chop them finely. There should be about 2 cups. Put the artichokes in a mixing bowl, and add the parsley and garlic. Blend well. Add the shrimp, and sprinkle with oil and lemon juice. Blend and serve.