Although shrimp and cauliflower might not normally come to mind as a pair, fresh rosemary unites them beautifully in this recipe by Cal Stamenov, Executive Chef of Bernardus Lodge in Carmel Valley, CA. The shrimp is skewered on fresh rosemary branches and then grilled, imparting a wonderful aroma and smoky-herb flavor to the dish. The smooth, buttery cauliflower purée makes a perfect "sauce" for the shrimp.
|1/2||yellow onion (diced)|
|1/4 cup||butter (divided)|
|1/4 cup||white wine|
|1 1/2 cups||chicken stock|
|Salt and freshly ground black pepper (to taste)|
|12 large||uncooked shrimp (peeled and deveined)|
|4||branches fresh rosemary (for skewers)|
Separate the cauliflower into individual florettes. Blanch in well-salted boiling water for 2 minutes. Drain and set aside.
Sauté the yellow onion in half of the butter over medium heat until translucent, about 5 minutes. Deglaze the pan with the wine and stir in the blanched cauliflower. Add the chicken stock and cook until cauliflower is very tender.
Puréeuree the cooked cauliflower in a blender or food processor until smooth. Add the remaining butter and season to taste with salt and pepper. At this point, the purée may be refrigerated and gently reheated prior to serving.
Season the shrimp with salt and pepper. Thread 3 shrimp on each rosemary skewer. Wrap the ends of the skewers with foil to prevent burning. Grill over a hot fire until the shrimp is cooked, 3 to 6 minutes, depending on the size of the shrimp and the intensity of your fire.
To serve, spoon some of the cauliflower purée on the bottom of a serving platter (or individual plates) and top with the shrimp skewers. Serve immediately.