This recipe is so easy and so incredibly good. Wow your friends and fam with this fancy looking dish fit for a sailor 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!

  • 1 bag of shrimp (large sized)
  • Old Bay seasoning OR paprika, nutmeg, cayenne, celery seed and mustard
  • Olive oil
  • thyme
  • garlic
  • 1 small can of beer (I like to use alcohol-free!)
  • chicken or veggie stock, 3/4 cup
  • Worcestershire
  • hot sauce
  • butter
  • cream
  • celery
  • cauliflower
  • bell pepper, carrot (or sub any fresh veggies you’d like to roast), chopped
  1. 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.
  2. Rub your shrimp with Old Bay seasoning (or you can substitute with Cajun or make an equivalent here) and let them thaw out.
  3. 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.
  4. Pick the leaves off of your celery and set aside for garnish. Clean and chop up your celery into small dice.
  5. Put a large skillet on your oven and set it to medium-high, add a glug of olive oil.
  6. Cook your shrimp until they’ve just turned pink, set aside.
  7. Mix your desired amount of hot sauce and a few good shakes of Worcestershire and set aside.
  8. 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.
  9. Fry up your cauliflower rice in a separate pan, just a few minutes, while your sauce simmers down.
  10. 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.
  11. Start with a bed of cauli rice on your plate, top with roasted veggies, and drunken shrimp. Garnish with celery leaves.

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