Garlicy Shrimp and Cauliflower “Rice” With Sun-dried Tomatoes and Capers.

24 Jan

I try to make Tuesday nights a seafood night. But I’m no gourmet and my family seems to like simple dishes.

I decided to go with shrimp. If you want to know more about whether shrimp is good for you, or should you go wild or farmed, read this post by Mark Sission of Mark’s Daily Apple.

Okay, onto the recipes.

Cauliflower “Rice”

1 head of cauliflower

1-2 shallots, thinly sliced or chopped

1-2 cloves garlic, finely chopped (I use the pre-minced stuff)

1-2 TBLS. coconut oil

~ 1/4 cup sun-dried tomatoes (I used ones packed in olive oil)

1 1/2-2 TBLS. capers (depending on how much you like them), drained

salt and pepper to taste (optional)

You can cut the cauliflower up into big chunks and steam, then once they are cooled a bit, chop them up into smaller bits. Or, you can chop the cauliflower up in big chunks, microwave them in a microwave safe container (use a little bit of water). Once they have cooled a bit, throw in a food processor and give them a quick run. Too long in the processor and they will be mashed (great for mashed cauliflower). Depending on the size of you food processor you may have do the cauliflower in a couple of batches. I know bringing the food processor adds extra dishes, but I prefer it. Not the dishes, the not-one-more-thing-to-chop part of it.

Heat the coconut oil up in a skillet over med. heat. Add the shallots and garlic, sauté for a couple of minutes.

Add the cauliflower that you have painstakingly chopped (or have run through the magic food chopper). Saute cauliflower, shallots and garlic till mixed. Lower the heat to low-medium. Whenever I cook cauliflower “rice” I like to spread the cauliflower mix out in the skillet and let it cook for a minute, then mix everything around, then spread it out again. I repeat till I start to see some browning. I think it adds some flavor. but be watchful as you don’t want burning.  While the cauliflower is cooking in the skillet you can add the other ingredients. I had to chop my sun-dried tomatoes up a bit before adding, so check to see if you need to make them into smaller pieces before adding. Add in your capers. Add salt and pepper to your liking. Mix everything around. Turn the heat low and cover with a lid.

Garlicky Shrimp

2 lbs. shrimp (only four of us were home last night, otherwise I would’ve used double everything).

2 TBLS. grass-fed butter (Kerrygold)

2-3 cloves garlic, finely chopped  (I use the pre-minced stuff)

a couple of splashes worth of lemon juice

Parmesan cheese, shaved. A shaved cheese mix is also good, like Parmesan, Romano and Asiago. If you don’t do cheese, no problem, since it comes in at serving time.

salt to taste

Melt butter in skillet over med. heat. Add garlic and sauté for a couple of minutes. Add shrimp and mix it up good with the butter and garlic. Add salt if you wish. Stir occasionally to cook evenly. When the shrimp is cooked it’s go time. Splash a little lemon juice over the shrimp. Once the shrimp is on the plate you can sprinkle on the shaved cheese.

I served steamed and buttered green beans as well.





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