Pesto Shrimp Skewers with Cauliflower Mash

Ingredients

• Cauliflower

  Raw

  4 cup chopped, or 428g

• Salt

  Table

  1 dash or 0.4g

• Garlic

  Raw

  1 cloves, minced or 3g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Water

  Plain, clean water

  1 cup or 237g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Butter

  Unsalted

  3 tbsp or 43g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ½ cup or 124g

• Basil

  Fresh

  4 tbsp, chopped or 11g

Directions

1. Fill an 8-quart pot with cool water and add cauliflower florets. Cover and bring to a boil. Season with salt and simmer until tender, about 16 to 18 minutes. Smaller florets will cook faster.
2. Drain cauliflower and return to the pot over medium heat. Add garlic, white wine, and water. Season with salt, stir, and cover. Simmer for 5 minutes. Turn off heat, add cream, and mash until smooth. Fold in Parmesan and butter before serving.
3. Preheat grill or grill pan to medium-high. Thread shrimp onto skewers, drizzle with olive oil, and season with salt and pepper. Grill shrimp until lightly charred, about 2 to 3 minutes per side.
4. Serve shrimp skewers over cauliflower mash. Drizzle with pesto and garnish with fresh basil.