Spicy Cajun Shrimp Over A Cauliflower Mash Food

SPICY CAJUN SHRIMP OVER A CAULIFLOWER MASH

Steps:

• In a bowl, season shrimp with chili powder, cayenne, pepper, and salt to taste. You can adjust the amount of cayenne depending on how spicy you want this dish to be! In your food processor, add cauliflower broken into florets, along with your minced garlic and onion. Season with salt and pepper. Pulse this mixture until all the cauliflower look like little beads of rice. Add this mixture to a medium sauce pan over medium heat with 1 tbsp of olive oil and sautee for 15-20 minutes or until mixture is completely tender. Keep a close eye on this as you do not want this to brown, the dish will look much better if your mash remains white! Add in the cup of milk and reduce to low heat. Allow to simmer and reduce to a thick consistency while we cook our shrimp. In a cast iron pan over high heat, add 1 tbsp olive oil and shrimp to pan. It is important for the pan to be smoking hot so we can get a little char on the shrimp without over cooking them. Cook for 1-2 minutes and then flip and cook for 1-2 more minutes. Remove your cauliflower mash from the heat and stir in your Monterey jack cheese. This will help give the mash a more potato like consistency. Serve your shrimp over the top of the mash. I suggest serving this with collard greens for a truly southern feel but any veggie would do!

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.

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!

SPICY CAJUN SHRIMP

Steps:

• Preheat oven to 300 degrees (for french bread and to keep shrimp warm later).
• Place 1/2 a stick of butter in a saute pan and melt it on medium heat.
• Place garlic into pan and cook for 2-3 minutes stirring often, if you sliced it thin enough it might liquify, this is what you want, but not necessary.
• Add pepper, creole seasoning, cayenne pepper, paprika, bay leaves, worcestershire sauce, water and chives to the saute pan (if the mixture doesn't cover the bottom of the pan, add a little extra water and worcestershire sauce to account for the difference) Let this simmer for about 2-3 minutes while stirring, if the mixture begins to boil turn the heat down slightly.
• Add the shrimp to the pan and cook 3-4 minutes total on each side, but flip them constantly.
• Once the shrimp are cooked completely, remove them from the pan into a bowl or onto a plate (leave the liquid/mixture in the pan), cover with aluminum foil and place in oven to keep warm, be sure you use an oven friendly bowl.
• Put your french bread in the oven right now to get it warm and crispy for the meal.
• Cut your remaining 1/2 stick of butter into 6 pieces and place one into the pan at a time stirring constantly until they melt completely, then add the next, once they are all added, stir for about 3 more minutes or until the mixture begins to thicken (This is important, be sure it grows thicker before moving on, otherwise it will tend to seperate).
• Cut the lemon into 4 pieces and squeeze the juice into the mixture while stirring slowly, stir for another minute or two while the mixture settles.
• Slowly add the heavy whipping cream to the mixture while stirring, make sure the heat is low enough so it won't boil.
• Once you are finished stirring the cream in turn the heat down to between medium and low just to keep it warm and stir constantly.
• Remove shrimp and bread from oven.
• Slice the bread into pieces, place the shrimp into bowls and pour the sauce over it, use the bread for dipping in the sauce.