Garlic Shrimp with Roasted Cauliflower, White Beans, and Tomatoes
Here's a tasty and different way to enjoy shrimp: You can bulk up a 12 oz pack of shrimp to feed a family of four by adding some hearty beans, cauliflower, and tomatoes, then cap it all off with a crusty loaf of bread to scoop everything up.
Servings 4
Ingredients
- for the cauliflower
- ½ of a medium head of cauliflower cut into florets
- 1.5 tablespoon olive oil
- ¼ lemon juice of
- 1 teaspoon minced garlic about two cloves
- 1 teaspoon smoked paprika
- 1 teaspoon parsley
- for the shrimp
- 12 oz medium raw shrimp peeled & deveined
- 1 tablespoon olive oil
- 2 teaspoon minced garlic about four cloves
- 1 teaspoon Italian seasoning
- Sea salt to taste
- Black pepper to taste
- to finish the dish
- 1 can Great Northern beans rinsed and drained
- 1 can fire roasted diced tomatoes
- ¼ teaspoon crushed red pepper
- ½ cup shredded Parmesan
Instructions
- Chop the cauliflower, and preheat oven to 425 degrees.
- Toss the cauliflower florets with 1.5 tablespoon olive oil, lemon juice, minced garlic, smoked paprika, and parsley.
- Spread the seasoned cauliflower across the bottom of a 12" cast iron skillet and roast it at 425 degrees for 20 minutes, stirring halfway through.
- While the cauliflower is roasting, thaw shrimp, if frozen. Toss the thawed shrimp with olive oil, Italian seasoning, sea salt, black pepper, and minced garlic to coat, and rinse and drain the beans.
- Once the cauliflower is roasted, remove the skillet from the oven. Stir beans, tomatoes, and crushed red pepper into the roasted cauliflower, then arrange the seasoned shrimp in a single layer across the top.
- Top the entire skillet evenly with shredded Parmesan. Return the pan to the oven and broil on high for 4 minutes, or until shrimp is pink, opaque, and cooked through.
- Garnish with additional parsley, if desired, and serve with a crusty baguette or other hearty bread (optional).
Notes
Thaw shrimp by putting them in a colander in the sink and running cold water over them for a few minutes, tossing shrimp and moving the colander around so that all the shrimp get exposed to the water. Drain well. I bought the peeled tail off shrimp to save time -- if yours needs peeling, please note that this recipe will take a bit more time to allow for that.