Monday, February 4, 2013

Crispy Parmesan Shrimp with Cauliflower-Beet Puree

This might be a bit of a weird mix, but I promise it was delicious together.  And the beet puree was just lovely.  I think it would also make a great accompaniment for steak or some other seafood.  Or just by itself.  Or maybe as a dip if you added a bit more spice to it... That may just be what happens with the leftovers.

The shrimp turned out pretty great- crunchy on the outside and still nice and juicy on the inside.  They would be nice on a salad as well.  

Let's start with the Cauliflower-Beet Puree.

What you need:

1 small cauliflower, cut into florets
3 medium beets, scrubbed, ends removed, and chopped into 1 inch pieces
Olive oil spray
Salt and pepper
1-2 cups almond milk (or regular milk)
1/4 cup walnuts, toasted
1/2 artichoke hearts
2 whole heads roasted garlic
Lemon juice
1 teaspoon coriander
1 teaspoon onion powder

Start by roasting the vegetables: Spread beet and cauliflower pieces out on a olive-oil sprayed baking sheet. Season with salt and pepper.  Roast at 350 degrees Fahrenheit for an hour, stirring once.

Now, place your roasted vegetables in a saucepan and add one cup of almond milk.  Bring to a boil and then simmer over medium-low heat for 20 minutes (this helps tenderize the beets so that they will blend a little better.  You could simmer them for longer if you want it to be really smooth, but I like a little texture to my puree).  Take off heat, add the remaining ingredients, and puree with an immersion blender.  Add more salt and pepper to taste.

Now, for the Crispy Parmesan Shrimp:

What you need:

3/4 pound shrimp, peeled and tails removed (mine with medium)
1/3 cup flour
1/4-1/3 cup shredded Parmesan
1/2 cup Italian breadcrumbs (or plain, but then add a bit of an Italian seasoning blend in with the crumbs)
1/2 cup Panko breadcrumbs
1 teaspoon lemon-pepper seasoning
1-2 teaspoons garlic powder
1/2 teaspoon black pepper
1/2 cup Egg Beaters (or just use a couple of whole eggs or some egg whites, beaten)

Place your flour in one bowl and your Egg Beaters in another.  Mix the Parmesan, both breadcrumbs, the lemon-pepper seasoning, the garlic powder, and the black pepper in another bowl.  Heat your oven to broil on high.  Spray a baking sheet with olive oil.  Dip each shrimp first into the flour, then the Egg Beaters, and finally into the bread crumb mixture.  Place on baking sheet.  When all of the shrimp have been breaded, broil for 6-8 minutes, flipping halfway through.  The shrimp should be browned and cooked through (I cut through one with a knife to make sure).

Serve with Cauliflower-Beet Puree and Creamy Pesto Sauce (see below). Enjoy!

Creamy Pesto Sauce:

Mix the following together:
  • 2 tablespoons low-fat mayonnaise
  • 1/4 cup plain yogurt
  • splash of lemon juice and Worcestershire sauce
  • 1-2 tablespoons store-bought pesto

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