TGIF my friends! As promised, here is my weekly recipe. It's one of my favorites! Full of flavor and seriously makes me feel like an amazing cook.
Here is where I found the recipe, the instructions below are also from there with a few tweaks.
Bonus: it's gluten-free! (yes, I know it's all the rage! haha) We began eating gluten-free a few months before I got pregnant, and now we tend to steer clear from gluten by habit.
I will be honest, I don't make it that often because I usually forget that it involves marinating the shrimp for a few hours. Eek! You want to marinate for at least 1 hour. I usually do for 2-3.
Lemon Garlic Shrimp over Cauliflower Mash
Shrimp Marinade Ingredients:
Zest from 1 lemon
2 cloves garlic, minced
3 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano
1 pound raw shrimp, shelled and de-veined
Cauliflower Mash:
1 head of cauliflower, cut into large-ish florets
6-8 cloves garlic, peeled
extra-virgin olive oil
Sea salt, ground black pepper, & oregano to taste
1-2 tablespoons butter
1/2 cup Parmesan cheese, freshly grated
Lemon Garlic Shrimp:
Marinated shrimp (from above)
6 cloves garlic, minced
2 slices turkey bacon
2 tablespoons butter
1/2 cup white wine
1/2 sweet onion, thinly sliced
1 teaspoon crushed red pepper flakes, or to taste
pinch or two of dried oregano
juice of 1-2 lemon
Sea salt and freshly ground black pepper, to taste
Directions:
1. Mix up the marinade ingredients for the shrimp. Put the shrimp
and the marinade in a resealable bag, mix it up well so all the shrimp
have some marinade on them, and refrigerate for 1-4 hours.
2. Preheat oven to 400F. Place the cauliflower and garlic in a shallow
roasting pan. Toss with enough olive oil to coat the pan and the
vegetables. Season lightly with salt, pepper, and oregano. Cover loosely with
foil, and roast for 15 minutes. Remove foil, and shake to mix up the
vegetables for more even browning. Roast uncovered for 15-20 minutes,
or until cauliflower and garlic are soft and lightly browned. Remove
from oven.
3. Using a food processor (Yay Vitamix!) puree cauliflower with a couple tablespoons
of butter (or more). Add the Parmesan cheese and mix well. You want to
end up with the cauliflower having the consistency of mashed potatoes
or grits (fairly thick, not runny). Adjust seasoning with salt
and pepper. Place in a heat-proof bowl and keep warm.
4. Cook turkey bacon until crispy, as desired(If in a pan, use the drippings when during next step). I usually microwave them. Chop into bacon bits.
5. In large saute pan, add two tablespoons and
heat until melted over medium high heat. Add onion and cook until
softened. Add the minced garlic, red pepper flakes, and oregano, and
saute for about a minute, stirring frequently. Stir in wine. Cook
until liquid is reduced by half (will only take a few minutes), then add
the shrimp. Cook, stirring frequently to turn the shrimp, until shrimp
are pink and opaque on both sides. This should only take 3 or 4
minutes; do not overcook the shrimp or they will be rubbery! Stir in
the lemon juice and remove from heat. Season to taste with salt and
pepper.
6. Serve the shrimp and sauce over the mashed cauliflower. Garnish with chopped bacon. ENJOY!!
The first time I made this, Rob told me it tasted like it should be from a restaurant (and I am not the best cook). I was very impressed with how delicious it turned out, especially because I was not sure the cauliflower mash would live up to my expectations. I absolutely love mashed potatoes, and would eat them every day! Le sigh, gotta limit those starchy vegetables.
Well that does it for this post. It's Friday, can I get an AMEN?!
Hope you have an amazing weekend!
Lex
