Shrimp Sauté over Cauliflower-Potato Mash
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
Servings:
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!