By: Raigan Mayo
This recipe was inspired by a recipe I received from one of those meal delivery kits. I wasn’t impressed with most recipes that I received due to the lack of flavor. I felt like I could improve upon them and this is my first shot at this one. It originally had some beef with risotto and corn.
This recipe is straight comfort. I don’t know about ya’ll but I need comfort right now given the state our country and the world. Also, I work so much right now that when I do cook I want some thing super yummy that makes me give out an audible “ooohh, yummmm.”
It will make 3 to 4 servings. I like to use the Red Argentine shrimp because they are large shrimp with great flavor. Also, I buy the HEB Caulibits that is pre-chopped. I like to use it for recipes like this because its much drier than fresh cauliflower therefore you don’t get a lot of water released when cooking.
1 LB Shrimp peeled and deveined
1/4 Diced Onion
1/2 Cup Grated Parmesan
3/4 Cup Heavy Cream
4 OZ of Cream Cheese
2 TBL White Wine
14 oz Cauliflower chopped or rice
1 Cup Corn*
1 TBL Avocado oil
2 cloves of garlic minced
1 TBL of Adams Reserve White Wine and Garlic Butter
Seasonings or McCormick’s Shrimp Scampi
2 TBL Butter
Squeeze of Half a large lemon
Salt and Pepper to taste
Corn and Cauliflower Preparation:
1. Sweat onions and garlic in avocado oil until onion
2. Add White wine.
3.Add Cauliflower until tender
4. Add corn, cream, and cream cheese.
5. Stir in Parmesan. Stir until fully incorporated.
6. Remove from heat and stir in the butter.
1.Mix White Wine Garlic Butter Seasonings with the
Shrimp and set aside.
2.Heat avocado oil in separate pan, Pan must be hot
to get a good sear.
3. Add shrimp.
4. Once the shrimp turns white flip to the other side
and add the lemon juice.
* This should only take about 1 to 2 minutes per side. Any longer and you will have overcooked rubbery shrimp.
*You can sub another vegetable for the corn such as broccoli or mushrooms but be forewarned it really changes the taste and flavor of this dish.