Norwegian Cauliflower With Shrimp Sauce Blomkal Med Reke

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My husband recently made this dish for a scandinavian potluck. As strange a combination as it sounds, it's very tasty and was gobbled up by everybody at the event. Give it a try! This recipe is based on one from an excellent cookbook called

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Steps

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Peel and de-vein the shrimp , reserving the shells , and coarsely chop the shrimp meat into 1 / 2-inch sized pieces.

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Then set the meat aside.

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Place the reserved shrimp shells only in a stockpot together with the water.

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Turn temperature to high and bring to a boil , then reduce to low , cover , and let simmer for 20 minutes.

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While stock is simmering , break the cauliflower into small florets and steam until tender , about 15 minutes.

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Strain shells from the stock and reserve the liquid.

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Add flour to butter in a saucepan over medium heat and cook until golden.

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Gradually stir in the shrimp stock and half and half and whisk together until thick.

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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.

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Remove from heat and pour the sauce over the steamed cauliflower in a large serving dish.

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Serve with bread and a green salad.

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Ingredients

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cold water, medium shrimp, cauliflower, butter, flour, half-and-half, salt, white pepper