Shrimp Piccata over Mashed Cauliflower

Shrimp Piccata is an easy weeknight meal, the cauliflower takes a bit more time but is still doable under the weekday pressures. Mashed cauliflower will also reheat very well if you are the Sunday prep day type of person.

fullsizeoutput_9c7

 

MASHED CAULIFLOWER INGREDIENTS

1 small head of cauliflower chopped

1/4 cup or more, whole milk

2 tbsp butter

1/4 cup grated parmesan cheese

1 tsp. Kosher salt and more to taste

pepper to taste

Fill a medium pot halfway with water. Add cauliflower and cover pot. Bring to a boil, cook until florets are easily pierced with a knife, about 8 minutes. Drain well and transfer to a food processor.

Add milk, butter, parmesan cheese, salt and pepper. Purée until smooth, adding more milk if needed. Season to taste with salt and pepper.

 

SHRIMP INGREDIENTS

1 tbsp extra virgin olive oil

2 tbsp butter, divided

12 oz. uncooked peeled, deveined, large shrimp

1 medium shallot sliced

2 cloves garlic, minced

¼ cup chicken broth

¼ cup dry white wine

2 tbsp lemon juice

2 tbsp drained capers

Salt and Pepper to taste

Red pepper flakes to taste (optional)

Heat the oil and one tablespoon of  butter in a large skillet over medium-high heat. In the meantime pat the shrimp dry with paper towels.

Add the shrimp to the skillet. Cook the shrimp, flipping after one minute. Once the shrimp turns opaque and is slightly undercooked remove from the skillet with a slotted spoon and set aside.

Add the shallot and garlic the skillet. Cook for 1 minute, stirring occasionally. If you like a little heat, this is a good time to add some red pepper flakes. Add the chicken broth, wine, lemon juice and capers, stir to combine. Bring the sauce to a simmer and let it cook for 5 minutes. Taste and season with salt and pepper.

Add the shrimp back to the skillet with any juice. Cook for 1 minute, or until the shrimp is cooked through. Remove the skillet from the heat. Add butter and serve immediately atop the creamy mashed cauliflower.

 

October Dinner Theme {Halloween} In Pictures

This months dinner theme was to make a dish that has to do with Halloween, I am actually surprised in all these years we haven’t done this yet.  I made Jason Vorhees’ ribs, pumpkin patch hummus and ginger pumpkin cheesecake bars.
Somehow I screwed up the cheesecake bar crust, I must have measured wrong and I over cooked it. The outcome, flavor wise was good but  hard and chewy. The cheesecake part was delish.

MENU

Pumpkin + black bean chili

Shrunken head roast surprise

Mummy bacon

Cheesy fingers

Severed fingers

Jason’s ribs

Creepy egg eyeballs

Guacamole pumpkin surprise

Spider cupcakes

Ginger pumpkin cheesecake bars

Kitty liter cake

IMG_0825 IMG_0828 IMG_0829 IMG_0839 IMG_0864 IMG_0868 IMG_0866 IMG_0877 IMG_0878 IMG_0882 IMG_0885

The girls had fun playing together aka destroying the house.

IMG_0831 IMG_0873

Kaili wasn’t too fond of Chris’ costume.

IMG_0854

Cutest couple goes to these two.

IMG_0844 IMG_0893

Friends don’t let friends give their baby toy guns.

IMG_0897

Another successful dinner party. Culinary wise, this wasn’t our best but we sure had fun.