I am always looking for ways to create healthy dinners that don’t take a lot of time and aren’t too challenging to prepare. This one uses two ingredients that are easy to find and not too pricey. If you can, always look for shrimp from the U.S. Much of the time shrimp is caught and frozen and shipped from places like Indonesia. When I worked in the food industry, I was involved in a regulation called country-of-origin labeling. The seafood industry is required to label where their products are from. If you can find peeled and deveined shrimp, your work is pretty much accomplished!
Ingredients
2 heads of cauliflower chopped into smaller sized florets
3 tbsps. Olive oil
Sea salt and fresh ground black pepper
3 tbsps. butter
1 tsp. chopped fresh rosemary
1 tbsp. capers
2 cloves garlic, minced
1 lemon zested, juice reserved
1 ½ lbs. shrimp peeled and deveined (16-20)
½ cup whole almonds, chopped
1 tbsp. chopped parsley
Preheat oven to 450 F. Toss cauliflower florets with 11/2 tbsps. of olive oil and add sea salt. Cover a sheet pan with foil and drop the cauliflower on the pan and roast in the oven for 15 minutes.
Meanwhile, prepare your additional ingredients and have them ready.
Pat shrimp dry with paper towels and ad salt and pepper. Obtain a large flat pan and set it over high heat. Once hot, add the remaining olive oil. Lay shrimp in the pan with tongs and spread out into a single layer for cooking. Sear for about 2 minutes on one side. Add the roast cauliflower, almonds and all other ingredients, except for the parsley. Cook tossing everything together until mixed. Toss in parsley when shrimp is cooked through and pink and add lemon juice and additional sea salt to taste. Serve immediately.
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