Wow. It’s been a crazy season! Has it been like that for anyone else? It definitely has been at the Rodgers household, and it sure doesn’t seem to be slowing down any time soon! But that is okay…it is all good things :). However, it has taken a toll on my cooking time! It was making me so sad because I kept thinking “I have nothing fun to share with my food blogger friends!”
But then today, I was scrolling through my email and BAM!!! Sitting there so innocently were a cluster of unopened emails from myself, all containing food pictures! Beautiful sight to behold! Now I cannot promise you that I will remember every recipe exactly, but there is some great inspiration there that is too appetizing not to share. With that in mind I will do my best to tell you how you can make these recipes happen for yourself, some adjusting and creativity may be required. But that is what cooking is all about, isnt it?! So begins the lost archive series.
First up?! Creamy Shrimp Spaghetti Squash! This was a fun one!
So here is the general idea of what you will need:
•2 Spaghetti Squash
•1 lb Shrimp, deveined and shelled
•1 C Diced Mixed Veggies (I was super lazy and just used a frozen medly)
•6 Cloves Garlic (at least,) minced
•4 C Chicken Broth
•1 C Unsweetened Original Almond Milk
•2-3 Tbsp Grassfed Butter
•2 Heads Cauliflower, cut into florets
•Salt and Pepper
And here is how you do it:
1) First order of business is cooking your squash, that takes the longest. You can cook it a number of ways, I usually cut them in half and roast them for about an hourat 375*
2) Bring your broth to a boil. Add the cauliflower and boil until nice and tender. I usually do about 15 minutes.
3) In the meantime, melt some butter in a skillet. Add your minced garlic and saute just for a minute or so to get a nice flavor out of it. Set it aside, it is for flavor in the sauce.
4) When the cauli is tender, transfer it to a food processor, in batches if necesssry. DON’T THROW OUT THE BROTH! Add the almond milk, salt, pepper, a pad of butter, the sauted garlic, and enough of the broth to bring it to the right consistency (1-2 cups). Blend until smooth amd creamy. Set aside.
5) Melt some butter in a large skillet. Add your shrimp and cook until just starting to color. Add your veggies and stir until heated through and the shrimp is completely opaque. Add your cauliflower sauce and stir it all together. Taste and adjust with spices as you see fit.
6) Spoon on top of a heaping pile of spaghetti squash, and enjoy. 🙂
Blending the sauce
Dang that looks good! Now see it all come together!
Awe yeah baby!
What do you think?! What twist would you add to this archive recipe?!