SHRIMP AND CAULIFLOWER BAKE
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
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
CURRIED SHRIMP WITH CAULIFLOWER AND CHICKPEAS
In this delicious main dish, cauliflower is slow-cooked with curry powder and aromatic vegetables, and shrimp and chickpeas are added in towards the end of the cooking time. Served over brown basmati rice and sprinkled with cilantro and peanuts, this dish will get a thumbs up from anyone eating it!
Provided by EatingWell Test Kitchen
Categories Healthy Recipes with Curry
Time 3h20m
Number Of Ingredients 15
Steps:
- In a 5- to 6-qt. slow cooker combine the cauliflower florets, onion, carrots, chicken broth, celery, curry powder, salt and cayenne pepper. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours.
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. If using low, turn to high. Stir shrimp, beans and coconut milk into mixture in cooker. Cover and cook 30 minutes more.
- Serve shrimp mixture over rice. Sprinkle with cilantro and peanuts and serve with lime wedges.
Nutrition Facts : Calories 336.9 calories, Carbohydrate 39.7 g, Cholesterol 158.8 mg, Fat 7.8 g, Fiber 8 g, Protein 30.2 g, SaturatedFat 2.2 g, Sodium 528.2 mg, Sugar 4.4 g
CAULIFLOWER FRIED RICE WITH CURRIED SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the shrimp lightly with salt and toss with 1 teaspoon curry powder. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the shrimp and cook until lightly browned around the edges and just cooked through, 1 to 2 minutes per side. Remove to a plate.
- Add the remaining 3 tablespoons vegetable oil to the skillet along with the onion and scallion whites. Cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Stir in the almonds, ginger, garlic and remaining 1 teaspoon curry powder. Cook, stirring, until the almonds are lightly toasted, about 1 minute. Add the white rice, riced cauliflower and 1/2 teaspoon salt. Cook, tossing and breaking up any clumps, until lightly toasted and heated through, about 3 minutes. Add the shrimp and toss until warmed through, about 1 minute; season with salt.
- Divide the fried rice and shrimp among bowls. Serve with sliced cucumber, mango chutney, plain yogurt and lime wedges. Top with the scallion greens.
Nutrition Facts : Calories 460, Fat 22 grams, SaturatedFat 2 grams, Cholesterol 143 milligrams, Sodium 947 milligrams, Carbohydrate 44 grams, Fiber 4 grams, Protein 22 grams, Sugar 3 grams
CAULIFLOWER WITH SHRIMPS
Simple cauliflower recipe with shrimps, great served with baked or grilled fish
Provided by Ruth Watson
Categories Lunch
Time 15m
Number Of Ingredients 7
Steps:
- Drop the cauliflower into boiling salted water and cook for 10-15 minutes, until just tender. Drain and keep warm.
- Melt the potted shrimps in a saucepan with the butter, nutmeg and chilli powder. When the butter is very hot, but not boiling, add a squeeze of lemon juice, then pour the contents of the pan over the cauliflower. Finish with a grating of black pepper.
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