Hello everyone! I hope you all had a fabulous week celebrating our country! I just got back from the beach with my family and had a great time running around after my little niece and nephew. Too cute!
So, on the way back from the beach we passed a Lodge Cast Iron outlet! Are you kidding? Of course we stopped!! I was in home chef heaven. And…..I came home with these:
Exciting day for Sizzle Cooks! I’ve already used these several times since we got home and they are wonderful. So, I just wanted to share my amazing acquisitions for my kitchen! Now on to the food!
You know those nights when you need to throw something quick and easy together? But still really tasty? This is perfect for an evening like that. Fresh haricot vert, healthy cauliflower, and tasty grilled shrimp. Who wouldn’t be happy with that?
So, first, fill a small pot with some water and add a dash of salt. We need to blanch the beans. Bring to a boil.
While you are waiting on the water to boil, fill a large bowl with ice water. Put this next to the stove.
Add the beans and allow to boil just until they have softened a little.
Remove them from the water and place in the ice water to cool.
Once cooled, drain.
Now on to the mashed cauliflower!
Snip away the green parts and snip off the florets.
Place the bowl in the microwave and cover with a plate. Microwave on medium high for approximately 10 minutes and check with a fork to see how soft the cauliflower is. Continue microwaving as necessary in small increments.
While the cauliflower is cooking, peel the shrimp and set aside.
Add some butter to the food processor as well.
Purée the cauliflower. It most likely won’t get smooth enough in the food processor without adding liquid…so at this point I like to transfer the mixture to a bowl and use an immersion blender.
Blend until really smooth.
Stir in reduced fat sour cream, fresh chopped chives, salt and pepper to taste.
Yum! Cover with foil and set aside to keep warm.
Heat a large cast iron pan on medium high heat and melt a tablespoon or two of butter in the pan.
Throw in some fresh chopped garlic and cook for about 2 minutes.
Throw in the haricot vert and turn regularly until softened and garlic is browned.
Arrange on a platter and cover with foil.
In a medium bowl add the shrimp, a pinch of salt, a generous amount of fresh cracked pepper, and a dash of black truffle oil.
Add the shrimp to the cast iron skillet and grill on each side for a couple of minutes until the shrimp are opaque and slightly browned.
Now doesn’t that look amazing?
All that’s left now is to plate up your amazing and quick meal!