Pesto Shrimp Skewers with Cauliflower Mash
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Serve herby grilled shrimp over a low-carb alternative to mashed potatoes.
Ingredients
1 large head cauliflower, cut into small florets
kosher salt
1 garlic clove, grated
1/2 c. white wine
1/2 c. heavy cream
1/4 c. grated Parmesan
3 tbsp. butter
1 lb. extra-large shrimp, peeled and deveined
bamboo skewers, soaked in water
extra-virgin olive oil
1 Freshly ground black pepper
1 c. pesto
1/4 c. chopped fresh basil
Instructions
Fill an 8-quart pot with cool water and cauliflower florets. Cover pot and bring to a boil. Season with salt and simmer until tender, about 15 to 18 minutes total. Smaller florets will speed up this step.
Drain cauliflower in a colander and transfer back to the pot over medium heat; add grated garlic, white wine, and 1 cup water; season with 1 teaspoon salt. Stir and cover pot; simmer for 5 minutes. Turn off heat and add cream; smash with a potato masher until smooth. Fold in cheese and butter just before serving.
Preheat 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.
Serve shrimp skewers over bed of cauliflower mash. Drizzle pesto over shrimp. Garnish with fresh basil.
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