Cajun Shrimp And Mashed Cauliflower Recipe Foodcom

LEMON GARLIC SHRIMP OVER CAULIFLOWER MASH RECIPE - (4.5/5)

Steps:

• First, mix up the marinade ingredients for the shrimp. Put the shrimp and the marinade in a resealable bag, mix it up well so all the shrimp have some marinade on them, and refrigerate for 1-4 hours. Preheat an oven to 400F. Place the cauliflower and garlic in a shallow roasting pan. Toss with enough olive oil to coat the pan and the vegetables. Season lightly with salt and pepper. Cover loosely with foil, and roast for 15 minutes. Remove foil, and shake to mix up the vegetables for more even browning. Roast uncovered for 15-20 minutes, or until cauliflower and garlic are soft and lightly browned. Remove from oven. Using a food processor, puree the cauliflower with a couple tablespoons of butter (or more). Add the Parmesan cheese and mix well. You want to end up with the cauliflower having the consistency of mashed potatoes or grits (fairly thick, not runny). If needed, add a drizzle of cream or broth if the cauliflower is too dense. Adjust seasoning with salt and pepper. Place in a heat-proof bowl and keep warm. In a large saute pan or Dutch oven, cook the bacon until crisp. Set aside on paper towels until cool, then chop into small pieces. Set aside. Add two tablespoons of butter to the bacon drippings in the pan, and heat until melted over medium high heat. Add the onion and cook until softened. Add the minced garlic, red pepper flakes, and oregano, and saute for about a minute, stirring frequently. Stir in wine. Cook until liquid is reduced by half (will only take a few minutes), then add the shrimp. Cook, stirring frequently to turn the shrimp, until shrimp are pink and opaque on both sides. This should only take 3 or 4 minutes; do not overcook the shrimp or they will be rubbery! Stir in the lemon juice and remove from heat. Season to taste with salt and pepper. Serve the shrimp and sauce over the mashed cauliflower. Garnish with chopped bacon and fresh oregano.

CAJUN SHRIMP AND MASHED CAULIFLOWER

Steps:

• In a medium pot, bring a plenty of water to a boil. Add 1 tsp of salt and cauliflower florets, and boil until the cauliflower becomes very soft.
• Drain water. Add milk, Parmesan cheese (if using), and salt and mush the cauliflower. Adjust the amount of milk and salt. Set aside.
• In a sauté pan, heat olive oil and sauté onion for a few minutes. Add garlic and sauté until the garlic is fragrant.
• Add shrimp, sprinkle cajun seasoning and salt and sauté until the shrimp is cooked.
• Turn off the heat and add parsley.
• On two plates, place mashed cauliflower and add sautéed shrimp on top.
• Sprinkle some black pepper, infuse love and serve!

SHRIMP AND CAULIFLOWER "GRITS"

Steps:

• Pulse about half of the cauliflower in a food processor until the florets break down into finer pieces about the size of grains of rice (it's totally fine if they clump; think of this step as cauliflower "rice" gone wrong). Transfer to a medium saucepan, pulse the remaining cauliflower and add that to the pan too. Add the milk, 1 tablespoon of the butter, 1/2 teaspoon salt and several grinds of pepper and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the mixture is soft and smooth and looks like grits, about 10 minutes. Remove from the heat, stir in the Parmesan and adjust the seasoning with more salt and pepper if you'd like. Cover and keep warm.
• Season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne if using and cook, tossing, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat, add the parsley, lemon juice and 1 tablespoon water and stir to coat the shrimp with the sauce. Season with salt and pepper.
• Divide the cauliflower grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

CAJUN SHRIMP

Steps:

• Peel shrimp, and, if desired, devein.
• Melt butter in a large skillet over medium-high heat; add onion and next 5 ingredients, and sauté 5 minutes or until onion is tender.
• Stir in garlic, and sauté 1 more minute.
• Stir in shrimp, and cook, stirring occasionally, 6 minutes or just until shrimp turn pink. Remove and discard bay leaf.
• **Note:.
• 2 lb. frozen peeled, large raw shrimp, thawed according to package directions, may be substituted.

RICH AND CREAMY MASHED CAULIFLOWER

Steps:

• In a 3-quart saucepan, bring the water to boil
• Add cauliflower and garlic and cook covered for 15 minutes or until florets are tender then drain.
• In a food processor or blender, process cauliflower, garlic, mayonnaise, and salt until creamy, scraping down sides as needed.
• Stir in basil leaves and serve immediately.

SPICY SHRIMP WITH CAULIFLOWER MASH AND GARLIC KALE

Steps:

• For the shrimp: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is really fragrant. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft. Add the while beans and mash roughly with the back of a large wooden spoon - I loved the rustic, chunky texture of this. Stir in the cornmeal and things will start to thicken a bit. Adjust the consistency by adding in the last cup of broth as needed. Stir in the salt and cheese and season to taste.
• For the kale: Heat the bacon fat in a nonstick skillet over medium low heat. Add the greens and garlic and saute until softened. For the kalettes, I added a little water at the end to sort of steam them to finish them off. Remove kale and wipe out pan with a paper towel.
• For the shrimp: In the same skillet, add the oil over medium heat. Pat the shrimp dry. Add to the pan and sprinkle with seasonings to taste. Cook for just a few minutes and then add a quick splash of water or broth to the pan (about 2 tablespoons) to pull the browned bits and spices into something of a saucy-coating for the shrimp. It's delicious.
• Serve the shrimp and kale over a big pile of cauliflower mash! SO yummy.