Tonight was about experimenting with cauliflower and taking care of my recent shrimp craving. In looking for inspiration, I found a recipe for roasted garlic. I’ve eaten it many times but haven’t cooked it in a while. In my creative quest, I quickly thought about adding it to the cauliflower, so that’s how we got to tonight’s recipe creation.
One of the challenges I’ve experienced in cooking is trying to get everything finished at the same time and tonight we managed to pull it off. This recipe requires pre-roasting the garlic so be sure you read through the recipe before you start. I roasted the garlic when I prepared my lunch because it takes about 50 minutes of roasting time.
One of the things Den likes about quarantine is that he can eat as much garlic as he wants without worrying about his breath.
Roasted Garlic Shrimp on Cauliflower Mash
Ingredients
Coctail Sauce
- 1 tsp chili garlic sauce
- 1 tsp horseradish
- 1 tbsp ketchup
Roasted Garlic
- 1 bulb garlic
- 1 tsp olive oil
- ¼ tsp kosher salt
Cauliflower Mash
- 10 oz cauliflower
- 1 tbsp olive oil
- ¼ cup milk
- 3 cloves garlic roasted
Shrimp
- ½ pound 13-15 ct shrimp (about 10 shrimp) peeled, tails on
- 2 tbsp butter
- 3 cloves garlic roasted
- 1 tbsp shallots chopped
- ½ tsp crushed red pepper flakes
- ½ cup dry white wine
- 2 cups broccoli steamed
Instructions
Cocktail Sauce
- Combine ingredients and chill.
Roasted Garlic
- Cut ½" off pointed end of Garlic bulb, remove papery skin.
- Use your hands to cover bulb with olive oil, lightly salt.
- Place garlic on parchment paper and wrap in foil. Garlic bulb should be placed cut side up.
- Bake at 400°F for 50 minutes.
Cauliflower Mash
- Boil cauliflower in salted water for 10-15 minutes.
- Strain and dry cauliflower completely.
- Place dried cauliflower and garlic in a food processor. Process until crumbled.
- Add milk, olive oil, salt and pepper (to taste) to food processor. Process until combined. Do not over process or it may become "sticky".
- Heat mixture before serving if needed.
Shrimp
- Heat olive oil and butter in a large pan.
- Add chopped shallots, coarsely chopped roasted garlic and crushed red pepper flakes.
- Sauté for 1 minute, add shrimp.
- Cook shrimp 2 mintues per side.
- Add wine to pan, deglaze for 2 minutes or until shrimp are opaque.
- Optional: Toss steamed broccoli in pan to absorb extra liquid.
