Creamed Cauliflower Recipe Recipe For Stuffed Recipe For Shrimp

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BAKED STUFFED SHRIMP



Baked Stuffed Shrimp image

Stuffed shrimp make a quick and easy appetizer perfect for holiday parties. The trick to great stuffed shrimp? Make sure your shrimp are large enough to hold the filling. We recommend jumbo shrimp, which easily encase the savory filling of scallions, breadcrumbs and bacon with just a hint of spice from cayenne pepper.

Provided by Liz Mervosh

Categories     Healthy Shrimp Appetizer Recipes

Time 25m

Number Of Ingredients 9

16 jumbo raw shrimp, peeled, deveined and tail-on (about 1 pound)
½ cup thinly sliced scallions
6 tablespoons mayonnaise
¼ cup finely chopped celery
¼ cup whole-wheat panko breadcrumbs
¼ cup finely chopped cooked bacon
1 ½ teaspoons lemon juice
¼ teaspoon salt
⅛ teaspoon cayenne pepper

Steps:

  • Position a rack in top third of oven; preheat to 375 degrees F. Line a rimmed baking sheet with foil. Using a paring knife, cut along the outside curve of each shrimp, from bottom of neck to tail, almost all the way through. Arrange the shrimp on the prepared pan, laying them open, cut-sides down, pressing gently to flatten.
  • Combine scallions, mayonnaise, celery, panko, bacon, lemon juice, salt and cayenne in a small bowl. Spoon 2 teaspoons of stuffing onto each shrimp. Fold the tail over the filling and press gently. Bake until the shrimp are opaque and the stuffing is warmed through, 5 to 8 minutes. Transfer to a serving platter and serve immediately.

Nutrition Facts : Calories 104 calories, Carbohydrate 2.6 g, Cholesterol 29.4 mg, Fat 8.7 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 277.5 mg, Sugar 0.3 g

SHRIMP AND CAULIFLOWER BAKE



Shrimp and Cauliflower Bake image

This quick and easy seafood casserole gets bright flavor from fresh dill and feta cheese.

Provided by EatingWell Test Kitchen

Categories     Healthy Fish & Seafood Casserole Recipes

Time 55m

Number Of Ingredients 12

4 cups small cauliflower florets (1 medium head)
½ cup chopped onion
2 tablespoons olive oil
½ teaspoon crushed red pepper
¼ teaspoon salt
1 pound fresh or frozen (thawed) peeled and deveined medium shrimp
2 (14.5 ounce) cans no-salt-added diced tomatoes, drained
2 cloves garlic, minced
1 teaspoon lemon zest
½ cup crumbled reduced-fat feta cheese
1 tablespoon snipped fresh dill
4 Lemon wedges

Steps:

  • Preheat oven to 425 degrees F. In a large bowl toss together cauliflower, onion, oil, crushed red pepper and salt. Spread the mixture in a shallow metal roasting pan. Bake 25 minutes or just until the cauliflower is tender.
  • Meanwhile, rinse shrimp; pat dry. In a medium bowl combine shrimp, tomatoes, garlic and lemon zest. Pour shrimp mixture over cauliflower mixture. Bake 15 minutes more or until shrimp are opaque.
  • Combine cheese and dill; sprinkle over shrimp mixture. If desired, serve with lemon wedges.

Nutrition Facts : Calories 268.8 calories, Carbohydrate 18 g, Cholesterol 192.6 mg, Fat 10.6 g, Fiber 6.1 g, Protein 29.2 g, SaturatedFat 2.9 g, Sodium 561 mg, Sugar 9.5 g

CHEESY STUFFED CAULIFLOWER



Cheesy Stuffed Cauliflower image

Simple cheesy cauliflower side dish. Prep it and drop it in the oven!

Provided by booyachic

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 1h20m

Yield 6

Number Of Ingredients 8

1 head cauliflower
1 egg, beaten
½ cup plain bread crumbs
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon garlic powder
1 pound shredded Colby-Jack cheese

Steps:

  • Use a knife to cut the stem out of the cauliflower head; it should look like a bowl when done. Dip cauliflower into the beaten egg. Dip outside in bread crumbs to cover, leaving space where stem was removed. Place into a deep oven-safe baking dish.
  • Mix chili powder, cumin, onion powder, and garlic powder together in a small bowl.
  • Place Colby-Jack cheese in the empty "bowl" space of cauliflower. Sprinkle seasoning mix all over top of cheese and cauliflower.
  • Bake in the preheated oven until cauliflower is tender, about 1 hour.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 14.6 g, Cholesterol 104.2 mg, Fat 25.9 g, Fiber 2.9 g, Protein 21.3 g, SaturatedFat 17.5 g, Sodium 694.8 mg, Sugar 3.1 g

STUFFED SHRIMP



Stuffed Shrimp image

Sandy Schneider of Naperville, Illinois shares this delightful shrimp appetizer that's a breeze to make. The creamy three-ingredient filling has a hint of horseradish. TIP: These can be assembled a day ahead for convenience. More Shrimp Appetizers »

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 dozen.

Number Of Ingredients 6

4 ounces cream cheese, softened
4-1/2 teaspoons prepared horseradish
1 tablespoon grated Parmesan cheese
1 pound cooked large shrimp, peeled and deveined
Minced fresh parsley
Seafood cocktail sauce, optional

Steps:

  • In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 teaspoon cream cheese mixture into each shrimp. , Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers.

Nutrition Facts :

STUFFED SHRIMP WITH GARLIC CREAM SAUCE



Stuffed Shrimp with Garlic Cream Sauce image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 6 servings as an appetizer

Number Of Ingredients 22

3 tablespoons olive oil
1 tablespoon butter
1 small onion, minced
2 shallots, minced
1 clove garlic, minced
1 teaspoon anchovy paste
2 cups half-and-half
1 tablespoon cornstarch
1 tablespoon water
Kosher salt and freshly ground black pepper
1 artichoke, stem and leaf ends trimmed
Kosher salt
2 tablespoons olive oil plus additional for drizzling shrimp
1 medium onion, minced
2 cloves garlic, minced
2 shallots, minced
2 cups bread crumbs
3 tablespoons minced flat-leaf parsley
Freshly ground black pepper
Approximately 3/4 cup chicken stock
18 large shrimp (about 15 shrimp per pound), peeled but with tails on
2 tablespoons butter, melted

Steps:

  • To prepare the garlic cream sauce: Heat 3 tablespoons of oil with the butter in a medium skillet over medium heat. Add the onion, shallots, garlic, and cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Add the anchovy paste and cook until fragrant. Add the half-and-half and simmer over medium-low heat.
  • In a small bowl, combine the cornstarch with an equal amount of water and mix well. Whisk 1 1/2 tablespoons of the cornstarch mixture into the sauce. Whisk the sauce as it returns to a simmer. Simmer for 1 to 2 minutes then check the consistency. Repeat the process if the sauce is too thin. Season the sauce with salt and pepper and keep warm over very low heat.
  • To prepare the artichoke, shrimp, and stuffing: Put the artichoke in a medium saucepan, add about 2 inches of water and a little salt. Cover the pot and steam the artichoke over medium heat until a leaf pulls off easily, about 40 minutes. Allow the artichoke to cool then pull away the leaves and scrape the fibrous 'hair' from the heart. Slice the artichoke heart and reserve.
  • Preheat the oven to 400 degrees F.
  • Heat 2 tablespoons oil in a medium skillet over medium heat. Add the onion, garlic, and shallots. Cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Remove the pan from the heat and add the bread crumbs, half the parsley and season with salt and pepper. Moisten the stuffing with enough chicken stock so that it holds together. Set the stuffing aside.
  • Butterfly the shrimp. Remove the veins then lay the shrimp flat, cut-side up. Spoon stuffing into each shrimp. Place the artichokes in the bottom of a greased baking dish. Re-form the shrimp and place them in a snug single layer over the artichokes. Drizzle the shrimp with the melted butter and a little olive oil and bake until they are firm and opaque, about 10 minutes.
  • Arrange the shrimp and artichoke on appetizer plates then drizzle with garlic cream. Garnish with the remaining parsley and serve.

SHRIMP STUFFED SALMON



Shrimp Stuffed Salmon image

This baked salmon stuffed with a creamy shrimp and spinach mixture is elegant for a dinner party but easy and fast enough for a weeknight.

Provided by Alicia

Categories     Dinner

Time 30m

Number Of Ingredients 10

2 tablespoons butter or olive oil
4 garlic cloves, minced
16 medium-sized raw shrimp, peeled and deveined with tails removed, chopped into 1/2" pieces
4-5 oz cream cheese
1 large handful of fresh spinach leaves (roughly 1 cup)
1/4 teaspoon Primal Kitchen New Bae seasoning*
4 center cut salmon filets, 4-6oz per person
1/4 cup panko breadcrumbs
kosher salt and black pepper
Parsley for garnish, if desired

Steps:

  • Preheat oven to 400 degrees Fahrenheit (200 C). In a large pan, melt butter or olive oil over medium heat. Add minced garlic cloves, stirring often, till soft and fragrant (but not brown), about 1 minute. Stir in chopped shrimp and cook, stirring often, till just opaque - about 2-3 minutes. Turn off the heat and mix in cream cheese and spinach, till everything is well-coated, then add the New Bae seasoning. Taste and adjust any seasonings.
  • Arrange salmon fillets skin side down on parchment or on a sheet pan sprayed with oil. Pat dry. Make a small 1/2" slit down the center and pull apart to stuff the shrimp mixture in. Season filet with salt and pepper, then spoon the mixture into the slit, allowing it to spill out a bit on the top.
  • Top with panko and bake at 400F for 15-18 minutes for medium cooked fillets. Panko should be lightly brown on top. Sprinkle parsley for garnish, if desired.

Nutrition Facts : ServingSize 1 fillet, Calories 399 kcal, Carbohydrate 5 g, Protein 36 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 123 mg, Sodium 176 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 16 g

CAJUN SHRIMP AND MASHED CAULIFLOWER



Cajun Shrimp and Mashed Cauliflower image

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

1 teaspoon salt
1 cauliflower, cut into small florets
50 ml milk or 50 ml nondairy milk
2 tablespoons parmesan cheese (optional)
1/4 teaspoon salt
1/2 tablespoon olive oil
1/4 large onion, chopped
1 garlic clove, chopped
10 large shrimp, shelled and deveined
1/2 teaspoon cajun seasoning
salt
2 tablespoons parsley, chopped
black pepper

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

CRAB-STUFFED SHRIMP



Crab-Stuffed Shrimp image

Don't go out to eat-rival your favorite seafood restaurant by making these sensational shrimp at home. To make them extraordinary, serve with Hollandaise Sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 13

16 uncooked extra-large shrimp (about 1 lb), thawed if frozen, peeled (with tail shells left on), deveined
1 tablespoon butter or margarine
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
1 clove garlic, finely chopped
2 tablespoons dry white wine or nonalcoholic white wine
1/2 cup soft bread crumbs (about 1 slice bread)
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
2 tablespoons heavy whipping cream
1 can (6 oz) crabmeat, drained, flaked
2 tablespoons grated Parmesan cheese
1/8 teaspoon paprika

Steps:

  • Heat oven to 375°F. Leaving the tail intact, cut a slit on the inside curve of each shrimp without cutting all the way through. Press open to butterfly.
  • In 10-inch skillet, melt butter over medium heat. Cook onion, celery and garlic in butter about 2 minutes, stirring occasionally, until softened. Stir in wine; cook about 30 seconds or until bubbly.
  • In medium bowl, stir vegetable mixture, bread crumbs, salt, parsley, whipping cream and crabmeat until well mixed. Mound slightly less than 1 tablespoon of stuffing onto each butterflied shrimp, pressing to shape.
  • In ungreased 15x10x1-inch pan, place shrimp with stuffing sides up. Sprinkle cheese and paprika over stuffing. Bake about 30 minutes or until shrimp are pink and stuffing is starting to brown.

Nutrition Facts : Calories 190, Carbohydrate 3 g, Cholesterol 210 mg, Fat 1 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 0 g

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