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.