For the shrimp:
1/2 pack bacon
2 lbs jumbo uncooked shrimp (shells removed) (I actually used 3 lbs)
1 large onion, diced into large pieces
6 cloves garlic, minced
1/2 cup sun-dried tomatoes
2 lemons, zest and juice of
1/2 cup white wine vinegar
1 tsp oregano
salt and ground pepper to taste
1/2 cup Italian parsley
for the cauliflower mash:
1 large head of cauliflower
1/2 pack bacon
5 cloves garlic
1 tsp salt
Bacon and Sun-Dried Shrimp Over Garlic Cauliflower Mash
Preheat oven to 425 degrees.
For the cauliflower you can steam it whatever method you choose. I steam it using a pot and steam basket. Put the basket in your pot and fill with water just below the rim of the basket. Cut up the cauliflower into florets (I keep them fairly large) and place in the basket. Bring the water to a boil then reduce the heat to a simmer. Place lid on the pot and cook until tender, about 25 min.
While the cauliflower is steaming, peel the 5 cloves of garlic. Place garlic in a small cooking pan and sprinkle olive oil over garlic. Cook in the oven until golden brown and tender, about 20 min.
Heat up a skillet, I prefer cast iron. Cut up the pack of bacon into bacon bit size pieces. Cook bacon until crisp. Remove bacon from the pan and set aside. Drain excess fat, but leave some remaining in the skillet.
In the bacon fat, cook the diced onion until tender, about 5 minutes. Add the sundried tomatoes, minced garlic and lemon zest. Cook for another 4 minutes. Remove the mixture from the skillet and set aside.
In the same pan, cook the shrimp for about 8 min, until they turn pink, but not all the way cooked through. Add the juice of the two lemons and white wine vinegar. Return the onions and tomato mixture back to the skillet. Add half of the bacon. And finally add the Italian parsley. Simmer on low for 10 min.
For the cauliflower mash, add cooked cauliflower a little at a time and process until smooth. Add the roasted garlic cloves and salt and continue to process until the consistency of mashed potatoes. Stir in the remaining bacon.
Serve shrimp over mashed cauliflower with sauce. Garnish with additional fresh parsley.
by Ali Diaz