Description
Cauliflower Polenta with Garlic Butter Shrimp delights your taste buds!
Ingredients
Scale
- 1 head of cauliflower, chopped into small pieces
- 1 cup vegetable stock
- 1/2 cup grated Parmesan
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound large shrimp, cleaned and deveined
- 4 tablespoons butter
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh parsley, minced
- 1/2 teaspoon chili flakes (optional)
- Lemon wedges, for garnish
Instructions
- Begin by boiling the cauliflower pieces in a pot of salted water for about 10-12 minutes, or until they are fork-tender. Drain the cauliflower and place it in a blender.
- Pour in the vegetable stock, Parmesan, heavy cream, sea salt, and black pepper. Blend until you achieve a silky, smooth consistency. Taste and adjust the seasoning if needed, then set aside.
- In a large frying pan, heat the butter over medium heat until melted. Add the chopped garlic and cook for approximately 1 minute, stirring frequently to avoid burning.
- Introduce the shrimp to the pan and sauté for about 2-3 minutes on each side until they are fully cooked and have a lovely pink hue. If desired, add the chili flakes for a spicy kick.
- Mix in the minced parsley and take the pan off the heat.
- To assemble your dish, spread a generous layer of the cauliflower cream on each plate and top it with the garlic butter shrimp. Finish with a squeeze of fresh lemon juice from the wedges.
Notes
- Serves 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 200mg