Careme

Ingredients

• Kroger® Small Shrimp Raw Peeled & Deveined Tail Off 12 oz $5.99 (sale)
• Organic Cauliflower 1 lb $3.49
• Organic Jumbo Yellow Onions (or white onion) 1/2 medium, diced $2.19/lb
• Organic garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $6.99/lb or $2.79/3 ct
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz, halved $3.50 (sale)
• Smoked paprika 1 1/2 tsp
• Tomato paste 1 tbsp
• Chicken or vegetable broth (or water) 1/2 cup
• Butter or olive oil 2–3 tbsp total
• Cream or milk (optional) 2–4 tbsp
• Red pepper flakes (optional) pinch
• Salt & black pepper to taste
• Optional: lemon wedge or splash of vinegar to finish

Instructions

1. Prep: Pat shrimp dry and season with salt, pepper, and 1/2 tsp smoked paprika. Cut cauliflower into small florets. Halve tomatoes; dice onion; mince garlic.
2. Cook cauliflower mash (stove): Bring a pot of salted water to a boil. Add cauliflower and cook 8–10 minutes until very tender. Drain well, then mash (or blend) with 1 tbsp butter/olive oil and a splash of cream/milk if using. Season with salt and pepper. Cover to keep warm.
3. Build sauce (stove): In a skillet over medium heat, warm 1 tbsp oil. Sauté onion with a pinch of salt 3–4 minutes. Add garlic and cook 30 seconds. Stir in tomato paste and remaining 1 tsp smoked paprika; cook 30 seconds to bloom.
4. Simmer: Add broth and tomatoes; simmer 4–6 minutes until tomatoes soften and the sauce looks glossy. Add red pepper flakes if using; taste for salt.
5. Cook shrimp: Turn heat to medium-high. Add shrimp and cook 2–3 minutes, stirring, just until pink and opaque. Turn off heat and swirl in 1 tbsp butter or a drizzle of olive oil. Brighten with a squeeze of lemon or tiny splash of vinegar if you want more pop.
6. Serve: Spoon cauliflower mash onto plates and top with paprika shrimp and sauce.