Ingredients
Scale
- 1 1/2 Tablespoons butter, melted
- 4 – 6 cloves garlic, peeled & chopped
- 12 oz. pre-cooked frozen, tail off shrimp, slightly thawed
- 8 oz. roasted or steamed cauliflower florets
- 8 oz. Greek cream cheese (or Neufchatel)
- Juice of 1/2 – 1 lemon
- 1/4 cup light mayonnaise
- 1/4 cup light sour cream (or plain Greek yogurt)
- 1 1/2 cups shredded Italian blend of cheeses
- 1 – 3 Tablespoons Sriracha (to taste)
- For garnish: fresh parsley, chopped
Instructions
- Melt the butter, then add the garlic and let sit for at last 15 minutes or up to an hour to infuse the butter with garlic flavor.
- Put the shrimp in a hot saucepan over medium heat and drizzle the butter over it. Cook for just a few minutes, stirring, until the shrimp is thawed. Remove from heat.
- Put the cooked cauliflower, Greek cream cheese, lemon juice, light mayonnaise and light sour cream or Greek yogurt in a mini food processor. Puree until smooth. Remove the cauliflower mixture from the chopper and add about 1/2 – 2/3 of the shrimp. Pulse to chop the shrimp into shreds.
- Chop the rest of the shrimp into small chunks. In a medium saucepan over medium low heat, stir together the shrimp, cauliflower mixture and shredded cheese. Cook until the cheeses are melted, stirring frequently. Add sriracha to taste. Serve warm or cold, garnished with fresh parsley.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Calories: 185 - 222 / serving
- Fat: 7.9 g