Yields:
4
Prep Time:
15 mins
Total Time:
40 mins
Cal/Serv:
600
Jump to recipeServe herby grilled shrimp over a low-carb alternative to mashed potatoes.
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Ingredients
- 1
large head cauliflower, cut into small florets
kosher salt
- 1
clove garlic, grated
- 1/2 cup
white wine
- 1/2 cup
heavy cream
- 1/4 cup
freshly grated Parmesan
- 3 Tbsp.
butter
- 1 lb.
extra-large shrimp, peeled and deveined
bamboo skewers, soaked in water
Extra-virgin olive oil, for drizzling
Freshly ground black pepper
- 1 cup
pesto
- 1/4 cup
chopped fresh basil
Directions
- Step 1Fill an 8-quart pot with cool water and cauliflower florets. Cover pot and bring to a boil. Season with salt and simmer until tender, 16 to 18 minutes. (Smaller florets will speed up this step.)
- Step 2Drain cauliflower in a colander and transfer back to pot over medium heat. Add garlic, white wine, and 1 cup water, then season with salt. Stir and cover pot, then simmer for 5 minutes. Turn off heat and add cream, then smash with a potato masher until smooth. Fold in Parmesan and butter just before serving.
- Step 3Preheat grill or grill pan on medium-high. Thread shrimp onto skewers. Drizzle with olive oil and season with salt and pepper. Grill shrimp until lightly charred, 2 to 3 minutes on each side.
- Step 4Serve shrimp skewers over a bed of cauliflower mash. Drizzle pesto over shrimp and garnish with fresh basil.
Nutrition (per serving): 600 calories, 29 g protein, 15 g carbohydrates, 5 g fiber, 5 g sugar, 45 g fat, 13 g saturated fat, 1320 mg sodium
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