Dinner: Pesto Shrimp Skewers with Cauliflower Mash

Recipe by Judy Kim Serve herby grilled shrimp over a low-carb alternative to mashed potatoes.

This recipe includes superfoods such as:

Basil

Health benefits of Pesto Shrimp Skewers with Cauliflower Mash

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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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