Sicilian-Style Shrimp With Cauliflower & Almonds

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"This dish showcases the typical sweet-sour flavors of Sicilian cuisine, and nearly every ingredient is a superfood. For a heartier dish, serve over steamed brown rice."

Original recipe yields 4 servings


  • Serving Size: 1 (500.1 g)
  • Calories 293.6
  • Total Fat - 8.9 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 112.9 mg
  • Sodium - 762.8 mg
  • Total Carbohydrate - 38.6 g
  • Dietary Fiber - 7.3 g
  • Sugars - 21.2 g
  • Protein - 19.8 g
  • Calcium - 137.7 mg
  • Iron - 2.2 mg
  • Vitamin C - 121.7 mg
  • Thiamin - 0.2 mg

Step 1

Put the raisins in a small bowl and add warm water to cover. Let stand until plumped up, about 20 minutes.

Step 2

Meanwhile, in a large saucepan fitted with a steamer basket, bring 1 inch water to a boil over high heat. Add the cauliflower to the steamer basket, spread evenly, cover and steam until the cauliflower is tender but still offers some resistance when pierced gently with a fork, about 5 minutes. Remove the pan from the heat, remove the steamer basket from the pan and set aside. Drain the raisins.

Step 3

In a sauté pan over medium-high heat, warm the olive oil. Add the onions and sauté until lightly browned, 8 to 10 minutes. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes start to break down, about 5 minutes.

Step 4

Add the shrimp and sauté until bright pink, about 3 minutes. Add the anchovies, mashing them with the back of a wooden spoon until creamy. Add the cauliflower, raisins, broth, basil and red pepper flakes. Reduce the heat to medium and cook until the shrimp are opaque throughout, about 3 minutes more.

Step 5

Remove the pan from the heat and stir in the almonds. Transfer to a warmed platter and serve immediately.

Tips & Variations

No special items needed.