Happy Friday! Thank God it’s Friday! Do you remember looking forward to Fridays so you could watch TGIF? Ugh, it was like my favorite thing in the whole world. My mom would get pizza and some Pepsi and I would get to sit and watch TGIF. Topanga, I loved her, I wanted to be her. Anyways, now I look forward to Fridays so I can go home, maybe relax, go out for some drinks and eats some good food.
This recipe would be perfect for tonight! You may now want to turn your oven on because it’s so hot but it’s totally worth it. It’s just so easy. You don’t have to put much work into it, it whips up pretty quick, you could mix up a cocktail while you are cooking and just relax. Perfect date night food! It’s kind of tough for Mick and I since usually one or both of us is working on a Friday but we love to stay home on Fridays, crack open a bottle of wine, turn the record player on and cook some great food. I hope you have a nice weekend, I can’t believe summer is almost over! BOOOOOO.
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- For the marinade:
- 1 tbsp EVOO
- 2 tsbp dry white wine
- 3 cloves garlic, minced
- zest from one lemon
- 1 pound of shrimp
- For the cauliflower:
- 1 head of cauliflower, cut into florets
- 1 tbsp EVOO
- 4 cloves garlic, minced
- chicken broth, to thin
- Garlicky Shrimp:
- Marinated Shrimp (from above)
- 2 tbsp butter
- 1 tbsp red pepper flakes
- 2 cloves garlic
- ¼ dry white wine
- 1 tbsp parsley, chopped
- 1 small pinch of saffron
- salt and pepper, to taste
- In a quart size ziploc bag mix all ingredients for the shrimp marinade together. Refrigerate for 1-4 hours.
- Preheat the oven to 400 degrees. In a roasting pan mix garlic, cauliflower and EVOO. Roast in a preheated oven for about 40 minutes, mixing every once in awhile. The cauliflower is done when it starts to get brown and you can pierce easily with a knife. Using a food processor, blender or Magic Bullet, puree adding chicken broth to thin as needed. They should be the consistency of mashed potatoes or grits. I like mine a little runny. Cover with foil with you cook the shrimp.
- Heat the butter in a large skillet over medium-well. Add red pepper and garlic, saute for about 1 min, being careful not to let the garlic burn. Add the wine parsley and saffron, cook for about 3 minutes and then add shrimp. Cook the shrimp until they are opaque on both sides, it should only take about 3 or 4 minutes. Season with salt and pepper.
- Serve the shrimp over the cauliflower mash and maybe add a sprinkle of Parmesan cheese