The what’s in the House Version of a Shrimp Dinner

Last Saturday we had talked about trying the new and much acclaimed Rose’s Luxury but then got too lazy to venture out.  We didn’t have much in the house, but I dug up a head of cauliflower, some Brussels sprouts and some frozen shrimp. I decided to boil the cauliflower down in some whole milk and stock. When it was cooked I hit it with a stick blender and stirred in some goat cheese.  This wasn’t difficult, but it did take a long time so I’d skip it on a week night (though I did end up with enough to freeze). I chopped some bacon and put it in the oven.  When it was rendered added the sprouts and roasted until they were deeply browned. Then I sauteed the shrimp in some butter and garnished with pomegranate seeds, some chives and some Maldon sea salt. It was a lovely fall meal that just sort of came together out of what was lying about the house, but could easily end up in the regular rotation. Image


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