This recipe is so easy and so incredibly good. Wow your friends and fam with this fancy looking dish with incredible flavour. As always, I encourage you to use your own taste-buds and adjust the flavours and quantities to your liking. Want it a little extra lemony? Creamy?
All you need is a a shaker of Old Bay, a can of beer, some shrimp and veggies. You can substitute Old Bay for any other seasoning mixes you might have or make a concoction of your own. You could also omit the cauliflower and do this over a bed of regular rice for a girthier plate.
Cook it with me here!
- 1 bag of shrimp (large sized)
- Old Bay seasoning OR paprika, nutmeg, cayenne, celery seed and mustard
- Olive oil
- 1 small can of beer
- chicken or veggie stock, 3/4 cup
- hot sauce
- bell pepper, carrot (or sub any fresh veggies you’d like to roast), chopped
- Preheat your oven to 420° and get your veggies ready for roasting on a sheet pan, slathered with oil, salt, pepper and your favourite seasonings. (I usually use chilli flakes, garlic + onion powder, paprika.) Roast about 20-30 minutes, flipping halfway.
- Rub your shrimp with Old Bay seasoning (or you can substitute with Cajun or make an equivalent here) and let them thaw out.
- Cut your cauliflower into big chunks that you can grate with the large holes of a cheese grater, grate with slow, broad strokes going down. Let your cauli rice sit on a dry, clean kitchen towel on a plate to drain. Grate up 4-5 cloves of garlic while you’re at it.
- Pick the leaves off of your celery and set aside for garnish. Clean and chop up your celery into small dice.
- Put a large skillet on your oven and set it to medium-high, add a glug of olive oil.
- Cook your shrimp until they’ve just turned pink, set aside.
- Mix your desired amount of hot sauce and a few good shakes of Worcestershire and set aside.
- Add garlic and celery to the pan with a little more oil. Cook for about 5 minutes until starting to brown. Add half a can of beer. Add hot sauce mixture and chicken or veggie stock, simmer on high.
- Fry up your cauliflower rice in a separate pan, just a few minutes, while your sauce simmers down.
- Add shrimp back into the sauce pan when it’s reduced by about half, take off heat, stir in lemon juice, 1-2 tbsp of butter and a bit of cream.
- Start with a bed of cauli rice on your plate, top with roasted veggies, and drunken shrimp. Garnish with celery leaves.