Aunt Alma'S Cauliflower Shrimp Ahoy Recipe

Name: Aunt Alma'S Cauliflower Shrimp Ahoy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, broken into small florets; 1/2 cup chopped onion; 3 tablespoons butter; 1 (10.75 ounce) can condensed Cheddar cheese soup; 1/4 cup whole milk; 2 cups frozen fully cooked tiny salad shrimp, thawed; 1 (4 ounce) can sliced mushrooms, drained; 1/4 cup chopped fresh parsley; 1 pinch cayenne pepper; 1 pinch ground black pepper; 1 pinch Creole-style seasoning; paprika to taste

Servings: persons

1 head cauliflower, broken into small florets
1/2 cup chopped onion
3 tablespoons butter
1 (10.75 ounce) can condensed Cheddar cheese soup
1/4 cup whole milk
2 cups frozen fully cooked tiny salad shrimp, thawed
1 (4 ounce) can sliced mushrooms, drained
1/4 cup chopped fresh parsley
1 pinch cayenne pepper
1 pinch ground black pepper
1 pinch Creole-style seasoning
paprika to taste

1
Place the cauliflower in a large saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain, and coarsely chop or break up with a fork.
2
Preheat the oven to 350 degrees F (175 degrees C). Coat a large casserole dish with cooking spray.
3
Melt butter in a saucepan over medium heat. Cook onion in the butter until tender, but not browned. Stir in the Cheddar cheese soup, milk, shrimp, mushrooms and parsley. Season with cayenne pepper, black pepper, and Creole seasoning. Heat for a minute on low to blend the flavors.
4
Place the cauliflower into the prepared baking dish. Pour the contents of the saucepan over the cauliflower, and stir slightly to blend.
5
Bake for 20 minutes in the preheated oven, until bubbly. Sprinkle with paprika just before serving.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 head cauliflower, broken into small florets, 1/2 cup chopped onion, 3 tablespoons butter, 1 (10.75 ounce) can condensed Cheddar cheese soup, and more.

Yes, Aunt Alma'S Cauliflower Shrimp Ahoy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aunt Alma'S Cauliflower Shrimp Ahoy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions