Shrimp Sauté over Potato-Cauliflower Mash
A grain &dairy free comfort meal that’s gut friendly and guilt-free!
Servings
4
Cook Time
35minutes
Servings
4
Cook Time
35minutes
Ingredients
Potato-Cauli Mash
  • 1head cauliflowerflorets
  • 1whole white sweet potatolarge, peeled
  • 1tbsp olive oil
  • 1/2tsp onion powder
  • 1/2tsp garlic powder
  • 1/2tsp sea salt
Shrimp Sauté
  • 1pound raw shrimpshelled and deveined (26-30 ct)
  • 1tbsp ghee or olive oil
  • 1medium shallot1/4 cup when minced
  • 1clove garlic
  • 2tsp lemon juice
  • 1/2tsp lemon zest
  • 1tbsp parsleychopped (save some for plating)
  • salt and pepper to taste
Instructions
Potato-Cauli Mash
  1. Preheat oven to 375 degrees F.
  2. Chop cauliflower florets and potato into 2 inch pieces.
  3. Toss cauliflower and potato in olive oil, onion powder, garlic powder, and salt.
  4. Place on baking sheet and bake in oven for 25 minutes or until soft.
  5. Blend cooked veggies until smooth. I use my Blendtec blender.
Shrimp Sauté
  1. In a stove-top frying pan, add ghee (or olive oil), shallots, and garlic. Sauté on medium-high heat until shallots are translucent.
  2. Lower heat to medium and add shrimp.
  3. Stir in lemon juice, zest, parsley, and salt & pepper. Sauté for about 6-7 minutes or until shrimp are pink.
  4. Serve over potato-cauliflower mash. Sprinkle remaining parsley and a squeeze of lemon over each plate. Mangia!

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