Garlic Shrimp with Cherry Tomato Burst and Cauliflower Mash

• 600 g cauliflower florets⇄
• 5 g salt⇄

Cut cauliflower into even-sized florets and place in a large pot of salted water. Bring to a boil over high heat, then reduce to a simmer for 10-12 minutes until very tender when pierced with a fork.

💡 Cut florets uniformly to ensure even cooking and avoid mushy or undercooked pieces.

• 500 g large shrimp, peeled and deveined⇄
• 200 g cherry tomatoes, whole⇄
• 5 g salt⇄
• 3 g black pepper⇄
• 3 g smoked paprika⇄

Pat shrimp dry with paper towels to ensure a good sear, then season with salt, pepper, and smoked paprika. Rinse cherry tomatoes and set aside for cooking.

💡 Drying the shrimp prevents excess moisture, which can cause steaming instead of searing.

• 50 g butter⇄
• 40 g Parmesan cheese, grated⇄
• 30 ml heavy cream⇄
• 3 g black pepper⇄

Drain boiled cauliflower thoroughly in a colander, shaking off excess water, then return to the pot. Add butter, grated Parmesan, heavy cream, and black pepper, then mash with a potato masher or blend with an immersion blender until smooth and creamy.

💡 Ensure all water is drained to avoid a watery mash—press down with a spoon in the colander if needed.

• 30 ml extra virgin olive oil⇄
• 200 g cherry tomatoes, whole⇄

Heat olive oil in a large skillet over high heat at approximately 200°C. Add cherry tomatoes and cook without stirring for 2 minutes until they blister and burst, showing charred spots on the skin.

💡 Use a wide skillet to give tomatoes space to blister without overcrowding.

• 30 g butter⇄
• 500 g large shrimp, seasoned⇄

Push tomatoes to one side of the skillet, add butter to the empty side, and let it melt. Add seasoned shrimp in a single layer and cook for 2 minutes per side until pink, opaque, and curled into a C-shape.

💡 Avoid overcrowding the pan to ensure a proper sear—cook in batches if necessary.

• 15 g garlic, minced⇄
• 60 ml dry white wine⇄
• 15 g fresh parsley, chopped⇄
• 20 ml lemon juice⇄

Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in white wine, let it sizzle for another 30 seconds to reduce slightly, then toss everything together with shrimp and tomatoes. Finish with fresh parsley and lemon juice, stirring to coat.

💡 Keep the heat high when adding wine to quickly deglaze the pan and capture all the flavors.

Keep the cauliflower mash covered on low heat or in a warm spot on the stove to maintain temperature until ready to plate, stirring occasionally to prevent sticking.

💡 If the mash cools too much, reheat gently with a splash of cream to restore creaminess.

• 20 g Parmesan cheese, grated⇄
• 10 ml extra virgin olive oil⇄

Spoon a generous portion of cauliflower mash onto each plate as a base. Top with garlic shrimp and burst cherry tomatoes, ensuring to drizzle the garlicky pan juices over everything. Finish with a sprinkle of grated Parmesan and a light drizzle of olive oil.

💡 Don’t skimp on the pan juices—they add incredible flavor to the entire dish.