Shrimp Sauté over Potato-Cauliflower Mash
A grain &dairy free comfort meal that’s gut friendly and guilt-free!
Servings
4
Cook Time
35
minutes
Servings
4
Cook Time
35
minutes
Ingredients
Potato-Cauli Mash
1
head
cauliflower
florets
1
whole
white sweet potato
large, peeled
1
tbsp
olive oil
1/2
tsp
onion powder
1/2
tsp
garlic powder
1/2
tsp
sea salt
Shrimp Sauté
1
pound
raw shrimp
shelled and deveined (26-30 ct)
1
tbsp
ghee or olive oil
1
medium
shallot
1/4 cup when minced
1
clove
garlic
2
tsp
lemon juice
1/2
tsp
lemon zest
1
tbsp
parsley
chopped (save some for plating)
salt and pepper to taste
Instructions
Potato-Cauli Mash
Preheat oven to 375 degrees F.
Chop cauliflower florets and potato into 2 inch pieces.
Toss cauliflower and potato in olive oil, onion powder, garlic powder, and salt.
Place on baking sheet and bake in oven for 25 minutes or until soft.
Blend cooked veggies until smooth. I use my Blendtec blender.
Shrimp Sauté
In a stove-top frying pan, add ghee (or olive oil), shallots, and garlic. Sauté on medium-high heat until shallots are translucent.
Lower heat to medium and add shrimp.
Stir in lemon juice, zest, parsley, and salt & pepper. Sauté for about 6-7 minutes or until shrimp are pink.
Serve over potato-cauliflower mash. Sprinkle remaining parsley and a squeeze of lemon over each plate. Mangia!
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