shrimp and cauliflower bake
Prawn
Shrimp and Cauliflower Bake
This quick and easy seafood casserole gets bright flavor from fresh dill and feta cheese.
Ingredients:
- 4 cups small cauliflower florets (1 medium head)
- ½ cup chopped onion
- 2 tablespoons olive oil
- ½ teaspoon crushed red pepper
- ¼ teaspoon salt
- 1 pound fresh or frozen (thawed) peeled and deveined medium shrimp
- 2 (14.5 ounce) cans no-salt-added diced tomatoes, drained
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- ½ cup crumbled reduced-fat feta cheese
- 1 tablespoon snipped fresh dill
- 4 lemon wedges
Directions:
- Preheat oven to 425 degrees F. In a large bowl toss together cauliflower, onion, oil, crushed red pepper and salt. Spread the mixture in a shallow metal roasting pan. Bake 25 minutes or just until the cauliflower is tender.
- Meanwhile, rinse shrimp; pat dry. In a medium bowl combine shrimp, tomatoes, garlic and lemon zest. Pour shrimp mixture over cauliflower mixture. Bake 15 minutes more or until shrimp are opaque.
- Combine cheese and dill; sprinkle over shrimp mixture. If desired, serve with lemon wedges.
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