Shrimp And Cauliflower Bake Recipes

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

Ingredients

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

AUNT ALMA'S CAULIFLOWER SHRIMP AHOY

Aunt Alma's Cauliflower Shrimp Ahoy image

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

Ingredients

1 head cauliflower, broken into small florets
½ cup chopped onion
3 tablespoons butter
1 (10.75 ounce) can condensed Cheddar cheese soup
¼ cup whole milk
2 cups frozen fully cooked tiny salad shrimp, thawed
1 (4 ounce) can sliced mushrooms, drained
¼ cup chopped fresh parsley
1 pinch cayenne pepper
1 pinch ground black pepper
1 pinch Creole-style seasoning
paprika to taste

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

CAULIFLOWER SHRIMP SALAD

Cauliflower Shrimp Salad image

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

Ingredients

1 head cauliflower, thinly sliced
1 pound shrimp - cooked, peeled, deveined and chilled
1 cup chopped green onions
3 eggs
1 cup mayonnaise
¾ cup creamy Italian-style salad dressing
¾ cup sliced black olives
1 tablespoon minced pimento

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

BROCCOLI CAULIFLOWER SHRIMP CASSEROLE

Broccoli Cauliflower Shrimp Casserole image

Old Velveeta recipe with sour cream and bacon; used canned shrimp in original; I switched to fresh shrimp as it is now available everywhere.

Provided by Dienia B.

Categories Cauliflower

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

24 ounces cauliflower and broccoli, mixture of
1/4 cup onion, chopped
6 slices bacon, cooked crumbled
4 ounces Velveeta cheese, cubed
1 cup sour cream
1 cup shrimp
1 teaspoon salt
1 teaspoon pepper

Steps:

Mix cauliflower/broccoli, onion, bacon, Velveeta cheese, sour cream, shrimp, salt and pepper together raw.
Bake at 350 degrees Fahrenheit for 1 hour covered.
I would add the shrimp for the last 15 minutes so it doesn't get rubbery and I would cook the bacon first; your choice.

CURRIED SHRIMP AND CAULIFLOWER

Curried Shrimp and Cauliflower image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 25m

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon minced peeled fresh ginger
2 teaspoons curry powder
4 cups cauliflower florets
3/4 cups chicken broth
1 pound large shrimp, peeled and deveined
Coarse salt
White rice, for serving

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.

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