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Cauliflower Puree With Shrimps

 

Cauliflower (Purple) with leaves organic plastic free

Cauliflower Purée With Shrimps Recipe

Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Servings 4 Servings

Ingredients
  

  • 12 King Size Shrimp Tails Peeled
  • 1 Small Cauliflower Chopped and Rinsed
  • 1 Small Potato Peeled & Diced
  • 1 Pinch of nutmeg
  • 1/2 Teaspoon Garlic Powder
  • Salt To Taste
  • Black Pepper To Taste
  • Extra Virgin Olive Oil To Taste

Instructions
 

  • Place chopped cauliflower and potato in a pot, cover with water and season with salt. Bring to a boil and cook until tender.
  • Drain and transfer to a high-speed blender. Season with salt, pepper, nutmeg and garlic powder. Drizzle with extra virgin olive oil.
  • Blend until you obtain a smooth and homogeneous cream.
  • Cook shrimp tail with a drizzle of extra virgin olive oil in a non-stick skillet for a couple of minutes.
  • Serve shrimp tail on top of cauliflower cream.
  • Enjoy!

Notes

Additional tips

  • For this recipe, you can use 12 king-size shrimp tails or 240 g of gamberetti.
  • You can blend shrimps with 50 ml of dry white wine and season with chopped parsley for more flavour.
  • Another delicious version is to wrap the shrimps in bacon slices.
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