Shrimp over Cauliflower Mash

By commercecook

Ingredients

• Shrimp Marinade:
• zest of one lemon
• 2 cloves of garlic minced
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon dried oregano
• 1 pound raw shrimp, shelled and de-veined
• Cauliflower Mash:
• 1 head of cauliflower, cut into large-Ish florets
• extra-virgin olive oil
• 3 cloves of garlic
• salt and pepper to taste
• butter
• 1/2 cup Parmesan cheese, freshly grated
• half and half or cream/or broth if needed to correct consistency (I didn't need it.)
• Garlic Shrimp:
• Marinated shrimp from above
• 2 cloves (or more) garlic, minced
• 2 slices of bacon
• 2 tablespoons butter
• 1/2 cup white wine (I used chicken broth instead)
• 1/2 sweet onion, chopped
• 1 teaspoon crushed red pepper flakes, or to taste
• juice of one lemon (didn't add this)
• salt and pepper to taste

Details

Servings 2
Adapted from shecooksshecleans.net

Preparation

Step 1

First, mix the marinade ingredients and marinate the shrimp in refrigerator for 1 to 4 hours.

Preheat an oven to 400 degrees. Place the cauliflower and garlic in a shallow roasting pan and toss with enough oil to coat the pan and vegetables. Season lightly with salt and pepper. Cover loosely with foil and roast for 15 minutes. Remove foil and shake to mix up the vegetables for even browning. ( I used large enough flowettes that I could just turn them over.) Roast uncovered for 15 to 20 minutes more. (I had to roast longer.) Roast until cauliflower and garlic are soft and lightly browned. You will end up with bits of brown in the mash when finished which adds to the taste and looks of the dish. Remove from oven.

Using a food processor, puree the cauliflower with a couple tablespoons of butter. Add the cheese and mix well. Your finished product should look like mashed potaotes. If needed, add cream.
Place in a heat-proof bowl to keep warm.

In a large saute pan, cook the bacon until crisp. Set aside on paper towels until cool, then chop into small pieces. Set aside.

Add two tablespoons of butter to the bacon drippings in the pan and heat until melted over medium high heat. Add the onion and sautee until softened. Add the garlic, red pepper flakes and saute for about a minute, stirring frequently. Stir in broth. Cook until liquid is reduced by half, then add shrimp. I found that I needed to add more broth so I could have more sauce when completed. 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 shrimp. Stir in lemon juice and remove from heat. Season as needed.

Serve shrimp and sauce over mashed cauliflower. Garnish with chopped bacon.