Do you know the difference between a shrimp and a prawn?
Yes, there is a difference, and it’s well described in Cook’s Illustrated. But, for this recipe and most recipes, they are interchangeable. The count per pound varies based on how large your shrimp or prawns are, however the cooking time is about the same. Both cook quickly, in a few minutes or so, and even faster if your frozen shrimp or prawns are already cooked. Frozen shrimp just needs to be thawed first.
You can take one of two approaches to this recipe: add the pesto to the shrimp, or add it to the cauliflower couscous. Totally up to you.
This recipe for cauliflower couscous is amazingly quick and easy, and the flavor of the olive oil and garlic makes it especially aromatic. I like using cauliflower as the base for stir fry recipes and other hot bowl-like recipes. Here a couple of ways that I make cauliflower as a faux starch base:
Shrimp Pesto Bowl {quick & easy}
Ingredients
- 1/4 cup Kale pesto or other pesto
- 1/2 teaspoon smoked paprika
- 1 pound shrimp peeled, deveined, tail off
- 1/4 teaspoon salt for the shrimp
- large cauliflower head about 2 pounds or 900g, or two small ones
- 2 tablespoons olive oil
- 2 garlic cloves peeled and pressed, or very finely minced
- 1/4 teaspoon salt for cauliflower
Instructions
- Prepare the pesto ahead of time.
- Pat the shrimp dry, place them in a bowl, and blend in the smoked paprika and salt. Set aside.
- Place a large frying pan on a medium heat.
- Trim and chop the cauliflower into pieces. Pulse it in batches in a food processor until it is finely ground into small grains.
- Once the pan is hot (a few minutes), add the olive oil and garlic to the pan.
- Cook the garlic for a minute or so (don't burn it) and then add the cauliflower and salt to the pan. Stir the cauliflower to blend in with garlic and oil. Cook for only a minute or two and then remove it from the pan and set it aside in a bowl.
- With the pan on a medium heat, add the shrimp and cook for a few minutes, or until tender but cooked through.
- Serve pesto, shrimp, and couscous in a bowl. Feel free to blend the pesto in with either the shrimp or the cauliflower couscous.
- Store leftovers in the refrigerator for a few days.
Nutrition
How do I find out the nutritional/calorie values of these gluten free recipes?
There are several apps and sites online that can help.