This delightful seafood dinner was just one of those incredibly successful uses of a dab of some leftovers in the refrigerator. You’ve had those, too, I’m sure. My husband calls me the Queen of Leftovers! I had a little leftover Smoked Gouda Cauliflower , exactly 1 c. to be exact. It was right at eye level in my refrigerator today, sitting beside the two fish filets and bag of shrimp I thawed for dinner. I had yet to decide how to prepare my fish and shrimp this evening. I just DO NOT like storing leftovers more than 2 days. Thus, this idea “hatched” and what a tasty “egg” it turned out to be! I decided to serve it atop a bed of sauteed fresh spinach, but that didn’t have great flavor impact on the final dish, so I’d say the bed of spinach is purely optional here. But since that’s how I prepared it and photographed it, I have included it in the recipe and nutritional calculations below. This dish is perfectly suitable for all phases of Atkins and Primal diners who eat occasional dairy. This is not suitable for Paleo due to the cheese, but a creamy homemade mayo might be subbed into the cauliflower mixture, resulting in an equally tasty and allowable dish for my Paleo readers!
2 6-oz. filets of mild fish of your choice
12 medium shrimp, peeled, de-veined, tails left on for visual impact
5 oz. raw spinach
1 T. bacon grease
2 T. butter
1 clove garlic, minced
1 T. lemon juice
1 c. cooked cauliflower, drained and slightly mashed with a fork
1 oz. each cream cheese (softened) and Smoked Gouda (grated)
1/8 tsp. my Seafood Spice Blend
2 tsp. parsley, chopped (for garnish)
DIRECTIONS: Preheat your broiler. Steam or boil cauliflower, slightly mash with a fork and stir in the two cheeses so they will begin to melt. With the cold butter (or olive oil), lightly grease 2 individual baking pans or a heat-proof baking platter (which I used). In another small baking pan, melt the rest of the butter in your oven. Remove, add minced garlic and Seafood spice Blend to the butter and stir. Holding the shrimps by the tail, coat each on both sides with the seasoned butter, lay them flat in the pan and broil the shrimp just a few minutes to slightly brown. Remove shrimp from broiler and change oven setting to 350º. In a small skillet, melt the bacon grease and saute the spinach leaves just until wilted. Place half the spinach into two lengthwise batches on your platter (or into individual serving dishes), roughly the size of your fish filets. Lay a fish filet atop each batch of spinach. Cook cauliflower until tender. Drain and stir softened cream cheese and Smoked Gouda into hot cauliflower. Neatly spoon half the cauliflower mixture down the center of each filet, pressing flat with the back of your spoon (which will allow for more even cooking of the fish). Attractively lay 6 broiled shrimp in a row on each filet as seen int he pic above. Next, squeeze the lemon juice into the juices left in the pan you broiled your shrimp in. Stir and drizzle over each serving. Pop into 350º oven for about 20-30 minutes or until fish is opaque. Shrimp should be beautifully golden now. Remove from oven, garnish with the chopped parsley and ENJOY! I served with a nice green salad.
NUTRITIONAL INFO: Makes 2 servings, each contains:
435 calories, 31.6 g fat, 7.6 g carbs, 2.8 g fiber, 4.8 g NET CARBS, 34.1 g protein