Brown Buttered Scampi with Parmesan Cauliflower Puree

Does the original scampi recipe call for wine? I want to say no, and that we (cooks) added that later on in life, but I have no idea. I didn’t use wine in this recipe, just butter, garlic and some lemon. This dish comes together quickly and with only a handful of ingredients, most of it being fat, dairy and garlic, you’re welcome.

While I steamed my chopped cauliflower, I let the shrimp hang out in a bowl with olive oil, minced garlic, crushed red paper flakes, a teaspoon of lemon zest, salt and a tad of honey. I also started my browned butter. All I did for that was place the butter and garlic in a small fry pan over medium heat. After a few minutes, the butter starts to foam. Then it will begin to turn brown and begin to smell nutty, just keep an eye on it to not burn the garlic, take it off of the heat when you like what you see.

Once the cauliflower is fork tender, drain and toss into your food processor. Add some salt, to taste, about 1/4 cup of cream or half n half, two tablespoons of melted butter and about 1 cup of freshly grated parmesan cheese and puree. Taste and taste and taste again, I find that cauliflower, like potatoes always need more salt than we think. You can let that hang out in the processor until you are ready to serve, so it stays warm.

Meanwhile, heat a large-ish skillet over medium high heat and add a little olive oil. Toss in your shrimp and let cook for about 1 minute and when they start to get a little brown, flip and cook the other side for another 20-30 seconds or until cooked through.

Spread your cauliflower puree on a plate, top with shrimp and drizzle with that heavenly browned garlic butter. I garnished with micro parsley.

Dinner is served in under 30 minutes but now you have to find someone else to do the dishes because quick doesn’t always mean easy.

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