Shrimp Cacciatore
Garlicky Cauliflower MashIngredients
- 1 onion, chopped
- 3 Tbsp olive oil
- 3 cloves garlic, minced
- 1 yellow bell pepper, cut into 1-inch pieces
- 2 tsp Italian seasoning
- ½ cup red wine
- 1 (28-oz) can no-salt-added crushed tomatoes
- 1 pint grape tomatoes, halved
- ½ cup pitted kalamata olives
- 2 lb peeled and deveined, large raw shrimp
Instructions
- Sauté onion in hot oil in a large Dutch oven over medium-high heat 3 to 4 minutes or until tender. Add garlic; cook 1 minute or until fragrant. Stir in bell pepper and Italian seasoning; cook 5 minutes or until bell pepper is tender, stirring occasionally.
- Stir in wine, scraping pan to loosen browned bits; reduce heat to medium-low, and simmer 5 to 6 minutes or until reduced by half.
- Stir in crushed tomatoes, grape tomatoes, olives, and desired amount of salt and pepper; cover, and simmer 15 minutes. Add shrimp; cook 3 minutes or until shrimp turn pink.
Side Dish Ingredients
- 3 (12-oz) pkg frozen mashed cauliflower
- 5 cloves garlic, crushed
- 2 Tbsp olive oil
- ¼ tsp pepper
Side Dish Instructions
- Cook cauliflower according to package directions; transfer to a serving bowl.
- Meanwhile, cook garlic in hot oil in a small skillet over medium heat 3 to 4 minutes or until fragrant. Stir garlic and pepper into cauliflower.
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