Shrimp "Crowned" Swai with Creamy Cauliflower
This seafood creation tonight made use of 1 c. leftover Smoked Gouda Cauliflower (post #6 this thread: http://www.lowcarbfriends.com/bbs/lo...r-recipes.html) that I make all the time. Hubby and I both gave it a 2 thumbs up. :yummy:
I love when I end up with one of those incredibly good creations from a dab of some leftover in the refrigerator. My husband calls me the Queen of Creative Leftovers! The leftover cauli was right at eye level in my new refrigerator today, sitting beside the two Swai filets and bag of shrimp I thawed for dinner. Thus, this recipe was hatched in my brain. I decided to serve it atop a bed of sauteed fresh spinach, but that didnít have great flavor impact on the final dish, so Iíd say that is purely optional here. But since thatís how I prepared it and photographed it, I have included it in the recipe and nutritional calculations below. This dish is perfectly suitable for all phases of Atkins and Primal diners who eat occasional dairy. This is not suitable for Paleo due to the cheese, but a creamy homemade mayo might be subbed into the cauliflower mixture, resulting in an equally tasty and allowable dish for even my Paleo readers!
2 6-oz. filets of Swai (or mild fish of your choice)
12 medium shrimp, peeled, deveined, tails left on for visual impact
5 oz. raw spinach
1 T. bacon grease
2 T. butter (I use unsalted)
1 clove garlic, minced
1 T. lemon juice
1 c. cooked cauliflower, drained and slightly mashed with a fork
1 oz. each cream cheese (softened) and Smoked Gouda (grated)
1/8 tsp. my Seafood Spice Blend (or your fav seafood spice blend)
2 tsp. parsley, chopped (for garnish)
DIRECTIONS: Preheat your broiler. Steam or boil cauliflower, slightly mash with a fork and stir in the two cheeses so they will begin to melt. With the cold butter (or olive oil), lightly grease 2 individual baking pans or a heat-proof baking platter (which I used). In another small baking pan, melt the rest of the butter in your oven. Remove, add minced garlic and Seafood spice Blend to the butter and stir. Holding the shrimps by the tail, coat each on both sides with the seasoned butter, lay them flat in the pan and broil the shrimp just a few minutes to slightly brown. Remove shrimp from broiler and change oven setting to 350ļ.
In a small skillet, melt the bacon grease and saute the spinach leaves just until wilted. Place half the spinach into two lengthwise batches on your platter (or into individual serving dishes), roughly the size of your fish filets. Lay a fish filet atop each batch of spinach. Neatly spoon half the cauliflower mixture down the center of each filet, pressing flat with the back of your spoon (which will allow for more even cooking of the fish). Attractively lay 6 broiled shrimp in a row on each filet as seen int he pic above.
Next, squeeze the lemon juice into the juices left in the pan you broiled your shrimp in. Stir and drizzle over each serving. Pop into 350ļ oven for about 20-30 minutes or until fish is opaque. Shrimp should be beautifully golden now. Remove from oven, garnish with the chopped parsley and ENJOY! I served with a nice green salad.
NUTRITIONAL INFO: Makes 2 servings, each contains:
31.6 g fat
7.6 g carbs, 2.8 g fiber, 4.8 g NET CARBS
34.1 g protein
73% RDA Vitamin A, 20% B6, 21% B12, 63% C, 13% D, 15% E, 18% calcium, 24% copper, 40% iron, 25% magnesium, 41% manganese, 13% niacin, 21%
Wow, that looks amazing! I love the idea of "crowning" the fillet with shrimp, and the spinach base looks perfect. You could make the shrimp extra spicy, too, if that is your inclination... Hmmm...
do you think this would work with mahi mahi?
I would think so, GP. Any mild, boneless fish would to this nicely.
Thanks, Jake....hope you like this if you decide to try it out.
Yummo! I love shrimp crowned anything! :yummy:
You and me both, Pocahontas. When people tell me they don't like seafood, I figure "move over". All the more for me. :)
I love this , I can't wait to make it Peggy. Give me wild shrimp anything. YUM!
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