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Ingredients
- 2 cups roughly chopped cauliflower florets
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons butter, at room temperature
- 1 teaspoon rosemary, finely chopped
- 1 tablespoon capers, lightly chopped
- 1 teaspoon garlic, minced
- 1 lemon, zested and juiced
- 1½ pounds jumbo shrimp, peeled
- ¼ cup almonds, roughly chopped
- 1 tablespoon minced parsley
Directions
- Preheat oven to 450 degrees. Toss cauliflower with 1 tablespoon oil and a pinch of salt. Spread cauliflower across a sheet tray and roast until browned in spots and al dente, about 15 minutes.
- Meanwhile, make compound butter: In a small bowl or food processor, mix butter, rosemary, capers, garlic and lemon zest until well combined. Cover and refrigerate at least 10 minutes.
- Pat shrimp dry and season with salt and pepper. Set a large sauté pan over high heat. Once hot, add remaining oil. Lay shrimp into pan, spread out evenly in a single layer, and sear on one side, 2 minutes. Add roast cauliflower, almonds and compound butter. Cook, tossing, until shrimp is just cooked and butter slicks everything, 1-2 minutes. If pan looks dry, add a splash of water to stretch the buttery glaze. Toss in parsley and season with salt and lemon juice. Serve immediately.
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December 31, 2020 at 06:15PM
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Shrimp and Cauliflower Sauté With Rosemary-Caper Butter - The Wall Street Journal
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