SHRIMP AND CAULIFLOWER "GRITS"
Cauliflower can be sneaky--especially when it subs for corn in grits. Whether you're not a fan of regular grits or you're looking to add more vegetables to your diet, riced cauliflower simmered in water and finished with butter and Parmesan is an impressive alternative to the real thing.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
CAULIFLOWER AND SHRIMP CALDIN
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid. Bake coconut 15 minutes.
- Break shell with a hammer or back of a heavy cleaver and remove flesh, prying it out carefully with tip of a flat-head screwdriver. Remove brown membrane with a sharp paring knife or vegetable peeler.
- Coarsely chop one third of coconut (reserve remainder for another use) and finely grind in a blender. Measure out 1/2 cup ground coconut (reserve remainder for another use) and purée with garlic, half of onion, and 1/2 cup water in blender until a paste forms.
- Cook remaining onion in oil in a wide 4- to 5-quart heavy pot over moderate heat, stirring, until softened, about 5 minutes. Add coconut paste, cumin, turmeric, and chile and cook at a bare simmer (do not let boil), stirring, 3 minutes. Stir in 2 cups water and cook at a bare simmer (do not let boil), uncovered, 15 minutes. Add cauliflower and cook at a bare simmer (do not let boil), uncovered, stirring occasionally, until just tender, 15 to 20 minutes.
- While cauliflower cooks, toss shrimp with 1/2 teaspoon salt in a small bowl. Gently mash tamarind pulp with remaining 2 tablespoons water in another small bowl until pulp is softened. Force pulp through a sieve into a bowl, discarding seeds and thick fibers.
- Pat shrimp dry and stir into cauliflower along with tamarind, canned coconut milk, and vinegar. Bring to a bare simmer (do not let boil) and cook until shrimp are just cooked through, about 3 minutes. Stir in remaining teaspoon salt.
- *Available at Indian markets and Kalustyan's (800-352-3451; kalustyans.com).
NORWEGIAN CAULIFLOWER WITH SHRIMP SAUCE - BLOMKAL MED REKE
My husband recently made this dish for a Scandinavian potluck. As strange a combination as it sounds, it's very tasty and was gobbled up by everybody at the event. Give it a try! This recipe is based on one from an excellent cookbook called "Eat the Norway," where they say: "Should you be invited to an informal evening get-together in Norway - sewing club, bridge party or the like - you may well be served this dish, particularly in late summer when Norwegian cauliflower is at its best."
Provided by Julesong
Categories Cauliflower
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and de-vein the shrimp, reserving the shells, and coarsely chop the shrimp meat into 1/2-inch sized pieces; then set the meat aside.
- Place the reserved shrimp shells only (not the uncooked shrimp meat) in a stockpot together with the water; turn temperature to high and bring to a boil, then reduce to low, cover, and let simmer for 20 minutes.
- While stock is simmering, break the cauliflower into small florets and steam until tender, about 15 minutes.
- Strain shells from the stock and reserve the liquid.
- Add flour to butter in a saucepan over medium heat and cook until golden.
- Gradually stir in the shrimp stock and half and half and whisk together until thick.
- Add salt and white pepper and stir well, then add the uncooked chopped shrimp and cook for about 5 minutes or until shrimp turns pink, careful not to overcook or the shrimp will toughen.
- Remove from heat and pour the sauce over the steamed cauliflower in a large serving dish; serve with bread and a green salad.
- Note: if you put the completed dish into a crockpot or other thermal container, it can also travel well to potlucks.
CURRIED SHRIMP AND CAULIFLOWER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet heat oil over medium high. Add onion, garlic, and ginger and saute until onion is translucent, about 3 minutes. Add curry powder and 1/2 teaspoon salt and saute for 30 seconds. Stir in cauliflower and stock, and bring to a boil. Cover and cook until cauliflower is just tender, about 5 minutes. Add shrimp, cover, and cook until shrimp are opaque throughout, 2 to 3 minutes, taste and adjust for seasoning.
AUNT ALMA'S CAULIFLOWER SHRIMP AHOY
My dear Aunt Alma gave me this recipe just after we were stationed overseas - for a taste of home. Cauliflower and shrimp are baked in a spicy cheese sauce. Adjust the amounts of spices to suit your taste. It is delicious as a main dish with buttered French bread or as a hearty side dish. Enjoy!
Provided by Menwith Hill'er Back Home !!
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Place the cauliflower in a large saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain, and coarsely chop or break up with a fork.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a large casserole dish with cooking spray.
- Melt butter in a saucepan over medium heat. Cook onion in the butter until tender, but not browned. Stir in the Cheddar cheese soup, milk, shrimp, mushrooms and parsley. Season with cayenne pepper, black pepper, and Creole seasoning. Heat for a minute on low to blend the flavors.
- Place the cauliflower into the prepared baking dish. Pour the contents of the saucepan over the cauliflower, and stir slightly to blend.
- Bake for 20 minutes in the preheated oven, until bubbly. Sprinkle with paprika just before serving.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 19.1 g, Cholesterol 139 mg, Fat 16.7 g, Fiber 5.5 g, Protein 20.6 g, SaturatedFat 9.9 g, Sodium 928.9 mg, Sugar 6.4 g
HOT CAULIFLOWER WITH SHRIMP
Provided by Nika Standen Hazelton
Categories Milk/Cream Shrimp Cauliflower Dill Boil House & Garden
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Trim cauliflower, wash thoroughly and cook whole in boiling salted water. Meanwhile make sauce. Combine milk, onion and dill. Bring to a boil. Strain milk and keep hot. melt butter, stir in flour and cook 3 minutes, stirring constantly. Do not brown. Stir hot milk into mixture and cook, stirring constantly, until thickened and smooth. Cook 2 minutes longer. Season with salt and pepper. Add chopped shrimp and cook over low heat until heated through. Fold whipped cream into sauce. Place hot cauliflower on hot serving dish and pour sauce over it. Decorate with whole shrimp and dill.
CAJUN SHRIMP AND MASHED CAULIFLOWER
I used mashed cauliflower instead of mashed potato or grits to accompany the shrimp in order to lower the glycemic index. If you don't have Cajun seasoning or cannot find gluten-free Cajun seasoning, you can just use some paprika, cayenne pepper and black pepper. You can also use taco seasoning instead. For more healthy, gluten-free, low-GI recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Low Protein
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 151.3, Fat 5.5, SaturatedFat 1.3, Cholesterol 41.2, Sodium 1726.6, Carbohydrate 18.5, Fiber 6.4, Sugar 6.5, Protein 10.9
CAULIFLOWER SHRIMP SALAD
Thinly sliced, raw cauliflower and cooked shrimp, marinated in a creamy dressing, are the main ingredients in this unusual salad. This has always been a hit at potlucks and family get-togethers. It tastes best if you make it a day before you plan to serve it.
Provided by Amy Brolsma
Categories Salad Vegetable Salad Recipes Cauliflower
Time 40m
Yield 10
Number Of Ingredients 8
Steps:
- Place eggs in a small saucepan, and add water to cover. Cover the pan, and bring to a boil over high heat. Remove from heat and let stand covered for 12 minutes. Cool, peel, and chop the hard boiled eggs.
- Mix mayonnaise and salad dressing together in a small bowl.
- To a large bowl, add cauliflower, shrimp, green onions, chopped eggs, olives, and pimientos. Toss to combine. Stir in dressing mixture, and toss to coat. Refrigerate. Serve chilled.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 6.6 g, Cholesterol 156 mg, Fat 27.8 g, Fiber 2.1 g, Protein 14.9 g, SaturatedFat 4.2 g, Sodium 542 mg, Sugar 3.2 g
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