Garlic shrimp with mashed parmesan cauliflower

We need to be a bit healthier when it comes to dinner. Normally we eat a LOT of BBQ. For the last year I have been trying to prepare seafood at least every 1-2 weeks. This is very challenging for a girl from Missouri who grew up hating seafood because it was frozen, gross, and fishy. This was my second time even cooking shrimp in my life.

Tonight’s dinner was amazing! We had a big side garden salad. The salad added vitamins and fresh flavors. I would like to say this dinner only took 30 minutes… but the prep takes a lot more time. Actual cook time is about 30 minutes.


1 pound or so shrimp – peeled and deveined

2 tablespoons olive oil

5 cloves of fresh garlic minced

1/4 teaspoon red pepper flakes

1 lemon juiced

1 teaspoon of salt

1/4 cup chopped fresh parsley

2 tablespoons butter

Heat the olive oil over high heat almost smoking. Add the shrimp. Cook 1 minute. Add the salt and half of the parsley and stir. Cook 1 minute. The shrimp should now be turning pink. Add the garlic and red pepper. Cook 1 minute. Add lemon and cold butter. Wait until butter melts. Change the temperature to low. Add remaining parsley. Cook 2-3 minutes or until sauce thickens. The shrimp will be opaque and pink.

Mashed parmesan cauliflower

1 head cauliflower

1 teaspoon salt

1/4 cup shredded parmesan cheese

2 tablespoons heavy whipping cream

Steam the cauliflower for 20-25 minutes. It should be very tender. Place the cauliflower in a food processor with salt and parmesan. Pulse until smooth. Slowly drizzle in the cream while still pulsing.

I would have to say I would eat this any day. From a person who typically hates shrimp, I think that says a lot. I usually eat one or two. Tonight, I ate them all.


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