Shrimp and Cauliflower Saute With Rosemary-Caper Butter Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - of coarsely chopped cauliflower florets
  • 3 tablespoons - of olive oil
  • 3 - tbsp butter at room temperature
  • 1 - teaspoon of finely chopped rosemary
  • 1 - tbsp caper, lightly chopped
  • 1 - teaspoon garlic, chopped
  • 1 - lemon, zest and juice
  • 1 1/2 pounds - jumbo shrimp, peeled
  • 1/4 - cup almonds, roughly chopped
  • 1 - tablespoon parsley
  • Directions:

    Preheat the oven to 450 degrees. Toss cauliflower with 1 tablespoon of oil and 1 pinch of salt. Spread the cauliflower over the sheet tray and roast for about 15 minutes until the spots and al dente turn brown.

    Meanwhile, make compound butter. In a small bowl or food processor, mix the butter, rosemary, capers, garlic and lemon zest until well mixed. Cover and refrigerate for at least 10 minutes.

    Lightly tap the shrimp to dry and season with salt and pepper. Put a large sotapan over high heat. When it gets hot, add the remaining oil. Put the shrimp in a pan, spread evenly on a single layer, and bake one side for 2 minutes. Add roasted cauliflower, almonds and compound butter. Cook for 1-2 minutes until the shrimp are just cooked and the butter smoothes everything. If the pot looks dry, sprinkle with water and spread the butter glaze. Toss the parsley and season with salt and lemon juice. Please put it out immediately.

    Brief Description

    Shrimp Saute

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  American

    Prep Time:
    Cook Time:


    Posted By:


    Posted On:

    January 24, 2021

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