Ingredients
Scale
- 1 head cauliflower, chopped into small pieces
- 1 cup vegetable stock
- 1/2 cup grated Parmesan
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound large shrimp, cleaned and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh parsley, minced
- 1/2 teaspoon chili flakes (optional)
- Lemon wedges, for garnish
Instructions
- Begin by boiling a pot of water and adding the cauliflower pieces. Cook for about 10-12 minutes, or until they are fork-tender. Drain well and place the cauliflower in a blender.
- Pour in the vegetable stock, Parmesan, heavy cream, salt, and black pepper. Blend until you achieve a silky, smooth consistency. Taste and adjust seasoning if needed. Keep warm.
- In a separate skillet, heat the butter over medium heat. Once melted, toss in the chopped garlic and sauté for about a minute until it becomes fragrant.
- Introduce the shrimp to the skillet and cook for approximately 2-3 minutes on each side until they are pink and fully cooked. If desired, add the chili flakes for a spicy kick.
- Mix in the minced parsley, then remove the skillet from the heat.
- To serve, place a generous scoop of the creamy cauliflower mash on each plate and top it with the succulent garlic shrimp. Finish with a squeeze of fresh lemon juice from the wedges.
Notes
- For an even richer flavor, consider adding a splash of white wine to the shrimp while cooking.
- Incorporate sautéed mushrooms or roasted red peppers into the mash for an extra layer of taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg