Simple but tasty menu Aunt Alma's Cauliflower Shrimp Ahoy :: So Tasty

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Aunt Alma's Cauliflower Shrimp Ahoy

"My pricey Aunt Alma gave me this recipe simply after we were stationed overseas - for a taste of domestic. Cauliflower and shrimp are baked in a highly spiced cheese sauce. Adjust the amounts of spices to suit your taste. It is delicious as a main dish with buttered French bread or as a hearty facet dish. Enjoy!"

Ingredients :

1 head cauliflower, broken into small florets
1/2 cup chopped onion
three tablespoons butter
1 (10.75 ounce) can condensed Cheddar cheese soup
1/four cup whole milk
2 cups frozen absolutely cooked tiny salad shrimp, thawed
1 (4 ounce) can sliced mushrooms, drained
1/4 cup chopped sparkling parsley
1 pinch cayenne pepper
1 pinch ground black pepper
1 pinch Creole-style seasoning
paprika to flavor

Instructions :

Prep : 25M	Cook : 4M	Ready in : 45M

Place the cauliflower in a huge saucepan with just sufficient water to cowl. Bring to a boil, and cook dinner till fork tender, about 5 minutes. Drain, and coarsely chop or break up with a fork.
Preheat the oven to 350 ranges F (175 stages C). Coat a huge casserole dish with cooking spray.
Melt butter in a saucepan over medium heat. Cook onion inside the butter till gentle, but now not browned. Stir in the Cheddar cheese soup, milk, shrimp, mushrooms and parsley. Season with cayenne pepper, black pepper, and Creole seasoning. Heat for a minute on low to combo the flavors.
Place the cauliflower into the organized baking dish. Pour the contents of the saucepan over the cauliflower, and stir barely to blend.
Bake for 20 minutes inside the preheated oven, till bubbly. Sprinkle with paprika just earlier than serving.

Notes :

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