Summer grilling just got spicy. This Smoked Cajun Shrimp with Garlic Mashed Cauliflower is the perfect way to spice up the traditional summer barbecue.
When Will and I moved into our house, one of the things we were most excited to get was a grill. One, we finally had a backyard to house a grill. Two, we love barbecue, and three, we live in Texas. I’m pretty sure upon entering the state you must solemnly swear eat barbecue on the reg or face state exile.
My parents got us a really nice smoker/grill as a housewarming gift, and we’ve been using it pretty much every week since. It’s really about time I share one of our grilled creations.
While traditional barbecue (ribs, brisket, burgers, pulled pork) is phenomenal on the grill, one of my favorite things to smoke up is fish. The flavor fish gets from the smoker alone is so incredible, so I felt silly the other day when I told Will I was planning to roast some shrimp in the oven for dinner. He suggested smoking the shrimp instead. Ummm yes, of course we should smoke them instead of simply roast them! What was I thinking? A few minutes later, we were devouring this Smoked Cajun Shrimp with Garlic Mashed Cauliflower.
Making the shrimp is as simple as it gets. You let the shrimp marinate for 30-60 minutes. Then you throw it on the smoker (you can also roast them in the oven if you don’t have access to a smoker or grill) for 10-15 minutes. After that, it’s all about enjoying the explosion of flavor!
As the shrimp marinates, you can make the garlic mashed cauliflower. Mashed cauliflower takes on a similar taste and texture to mashed potatoes, but it has fewer calories and contains more Vitamin C.
I boiled the cauliflower in chicken broth until tender, drained it and then mashed it up with some margarine, garlic, salt and pepper. It’s that easy.
Will was such a fan of this Smoked Cajun Shrimp with Garlic Mashed Cauliflower, he asked me to make it two weeks in a row. That’s how you know you’ve got a real dinner winner.
- 2 lbs shrimp, cooked and peeled (I used frozen and let it defrost before cooking)
- 1/2 cup olive oil
- 2 Tbsp apple cider vinegar
- 2 1/2 Tbsp cajun seasoning
- 1/2 tsp paprika
- 1 head cauliflower, chopped into florets
- 3-4 cups chicken broth (or veggie broth or water)
- 2 Tbsp dairy-free margarine (or butter)
- 2 tsp garlic powder
- salt and pepper to taste
- Combine shrimp, olive oil, apple cider vinegar, cajun seasoning and paprika in a large ziplock bag.
- Seal well and toss to coat. Allow shrimp to marinate in the bag for 30-60 minutes.
- When your shrimp is ready, preheat your smoker, grill or oven to 400 degrees.
- Spread the shrimp evenly onto a baking sheet with the marinade.
- Smoke, grill or roast for 10-15 minutes until the shrimp just barely starts to brown.
- Place the florets in a large pot. Cover with chicken broth and bring to a boil.
- Reduce head to medium low and allow to boil for 25-35 minutes or until cauliflower can easily be pierced with a fork.
- Drain the liquid, preserving 1/2 cup or so.
- Add margarine, garlic powder, salt and pepper to the pot and mash using and immersion blender, hand held blender or potato masher. Alternatively, you can place all the ingredients in a blender. Mash/blend until desired consistency is reached, adding the preserved liquid if needed.
- Top with chopped chives and dig in!
Have you ever smoked something?
What’s your summer bbq go-to?