Garlic-Butter Gulf Shrimp with Velvety Cauliflower-Potato Mash & Roasted Broccolini
Refined shrimp entrée featuring large Gulf shrimp seared with garlic butter, served over velvety cauliflower-potato mash with roasted broccolini. Upscale and spring-appropriate, with rich texture and bright finish.
Back to full listIngredients
- Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 ounces 12 oz $6.99
- Broccolini 1 bunch $4.49
- Cauliflower 1 lb $2.99/lb
- Yukon Gold Potatoes 1/2 lb $1.49/lb
- Garlic 3 cloves $1.50
- Kroger® Fresh Lemons Bag 1 lemon $4.99
- Parsley 2 tbsp $1.69
- Butter 4 tbsp
- Olive oil 1 tbsp
- Milk or cream 2 tbsp
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 425°F. Trim broccolini, toss with olive oil, salt, and pepper, and roast 10 to 12 minutes until slightly charred and tender.
- Cut cauliflower into florets and peel the potato. Simmer both in salted water for 15 minutes until very soft. Drain well.
- Mash cauliflower and potato with 2 tablespoons butter and milk or cream until smooth and velvety. Season with salt and pepper.
- Pat shrimp dry and season with salt, pepper, and a little lemon zest.
- Heat a skillet over medium-high heat. Melt 1 tablespoon butter and sear shrimp for about 1 to 2 minutes per side until just pink and cooked through.
- Add remaining butter and minced garlic; cook briefly until fragrant, then add lemon juice and chopped parsley.
- Plate the mash as a base, lean broccolini against it, arrange shrimp on top, and spoon garlic butter sauce over the shrimp.
Cook time: 45 minutes
Estimated cost: $30-38
Health notes: High-protein and lower-carb than many luxury dinners; includes substantial vegetables and lean seafood.
Drink pairing: Chardonnay or Sauvignon Blanc; both handle the butter and sweetness of the shrimp well.