Wednesday, December 19, 2012
lemon garlic shrimp, wilted spinach + cauliflower mash
On our dearly beloved Pinterest I saw this recipe, and while it looked delicious, it just wasn't healthy enough for me with the bacon, butter and cream. I knew I could omit those things and have it still be tasty. I also added the spinach to bring in the greens that we all need and I am really happy with the way it turned out! I am obsessed with these ingredients right now. Shrimp is delicious and super low in calories. Paired with healthy spinach and low-carb, vitamin-packed cauliflower - this is a really healthy meal that has a lot of flavor.
1 head cauliflower, cut into large florets
6 cloves garlic, smashed
2 Tablespoons olive oil
1 cup chicken broth
1/4 cup Parmesan cheese, freshly grated
Preheat oven to 400 degrees. Place cauliflower florets and garlic on a roasting pan and drizzle with olive oil. Sprinkle with kosher salt and pepper and mix well. Cover loosely with foil and roast for 15 minutes. Remove foil and stir and roast another 15 minutes until tender. Transfer cauliflower/garlic mixture to a food processor and blend, adding chicken broth as necessary to get it to a smooth, "grits"-like texture. Stir in Parmesan cheese and season with salt and pepper to taste. Cover with foil to keep warm.
1 pound shrimp, deveined and peeled
zest of 1 lemon
2 Tablespoons olive oil
1/2 teaspoon dried oregano
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Mix all ingredients together in a large bowl and let marinade for 15 minutes. Heat a large skillet over medium high heat and stir in shrimp. Saute for 5 - 8 minutes until shrimp is pink and cooked through. Put shrimp in a bowl and cover with foil to keep warm. Do not clean the pan (you'll use the leftover "juices" to cook the spinach in).
4 cups baby spinach, washed and chopped coarsely (just a few quick swipes with a knife)
1/2 onion, thinly sliced
1 Tablespoon olive oil (if needed)
1/2 - 1 teaspoon crushed red pepper flakes
1/2 lemon, juiced
Add olive oil to the skillet that you cooked the shrimp in and stir in sliced onions. Saute for 5 minutes over medium heat until starting to soften. Stir in spinach and cook until it is wilted (about 3 minutes). Remove from heat and add crushed red pepper and lemon juice. Season with salt and pepper to taste.
To serve: I put the cauliflower mash on the bottom of the bowl, some wilted spinach on top of that and then the shrimp.