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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. 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. While stock is simmering, break the cauliflower into small florets and steam until tender, about 15 minutes. | 4. Strain shells from the stock and reserve the liquid. | 5. Add flour to butter in a saucepan over medium heat and cook until golden. | 6. Gradually stir in the shrimp stock and half and half and whisk together until thick. | 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. Remove from heat and pour the sauce over the steamed cauliflower in a large serving dish; serve with bread and a green salad. | 9. Note: if you put the completed dish into a crockpot or other thermal container, it can also travel well to potlucks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cold water	2 1/2	cups		0.0	0.0	0.0	0.0
shrimp	1	lb		321.8674	4.1253	61.6988	4.5787
cauliflower	1			-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
half	1/2	cup		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.