INDIAN SHRIMP WITH CAULIFLOWER
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the shrimp with 1/2 teaspoon garam masala in a medium bowl; season with salt and pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over high heat. Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side. Remove to a plate with a slotted spoon; set aside.
- Add the remaining 1 tablespoon olive oil to the pot, then add the onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, 3 minutes. Stir in the tomato paste, the remaining 1 1/2 teaspoons garam masala and the cilantro. Cook, stirring to coat, 30 seconds. Stir in 3 1/4 cups water and the potatoes. Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower. Cook over medium-high heat, stirring occasionally, until the cauliflower is tender, about 10 minutes.
- Stir in the shrimp and peas; simmer 3 minutes. Season with salt and pepper. Top each serving with more cilantro. Serve with the naan.
GARLIC & HERB ROASTED SHRIMP
Steps:
- Preheat the oven to 400 degrees.
- Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
- Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
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
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
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.
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.
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