Description
A delicious and creamy cauliflower polenta topped with succulent garlic butter shrimp.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1 cup vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Lemon wedges, for serving
Instructions
- Steam the cauliflower florets in a pot for about 10-12 minutes, or until tender. Drain and transfer to a food processor.
- Add vegetable broth, Parmesan cheese, heavy cream, salt, and black pepper to the food processor. Blend until smooth and creamy. Adjust seasoning if necessary. Set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque. If using, sprinkle in the red pepper flakes for added heat.
- Stir in the chopped parsley and remove from heat.
- To serve, spoon the cauliflower polenta onto plates and top with the garlic butter shrimp. Garnish with lemon wedges.
Notes
- For a creamier polenta, add more heavy cream or a splash of milk.
- Try adding sautéed spinach or kale to the polenta for extra nutrients and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg
Keywords: Cauliflower Polenta with Garlic Butter Shrimp