Norwegian Cauliflower With Shrimp Sauce - Blomkal Med Reke

1. 1

   Peel and de-vein the shrimp, reserving the shells, and coarsely chop the shrimp meat into 1/2-inch sized pieces; then set the meat aside.

2. 2

   Place the reserved shrimp shells only (not the uncooked shrimp meat) in a stockpot together with the water; turn temperature to high and bring to a boil, then reduce to low, cover, and let simmer for 20 minutes.

3. 3

   While stock is simmering, break the cauliflower into small florets and steam until tender, about 15 minutes.

4. 4

   Strain shells from the stock and reserve the liquid.

5. 5

   Add flour to butter in a saucepan over medium heat and cook until golden.

6. 6

   Gradually stir in the shrimp stock and half and half and whisk together until thick.

7. 7

   Add salt and white pepper and stir well, then add the uncooked chopped shrimp and cook for about 5 minutes or until shrimp turns pink, careful not to overcook or the shrimp will toughen.

8. 8

   Remove from heat and pour the sauce over the steamed cauliflower in a large serving dish; serve with bread and a green salad.

9. 9

   Note: if you put the completed dish into a crockpot or other thermal container, it can also travel well to potlucks.

* Per serving · 4 servings · Values may vary.

No additional tips available.