So, one of my favorite contests to enter, that I have yet to crack, is the Gilroy Garlic Festival. Once again this year, I entered two recipes (the limit you can enter) and sadly didn’t make it again! But, you know me, that is not going to stop me and I will be cooking and eating garlic like crazy next year to try and make it to the finals in 2018. There is nothing like a live cook-off and everyone that I know that has been lucky enough to make it, has nothing but good things to say about it. In the meantime, I thought I would share one of my recipes from last year. It was delish and even though the recipe calls for a lot of garlic, it was not overpowering at all! Enjoy!!
Flamenco Shrimp with Roasted Garlic Cauliflower Puree
1 head garlic
3 tablespoons olive oil, divided
1 head cauliflower, leaves and stem removed, stalks trimmed, broken down into florets
2 cloves garlic, smashed
1/4 cup sour cream
3 tablespoons butter, divided
1/4 cup finely grated Manchego cheese
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ancho chili powder
1/2 teaspoon smoked Spanish paprika
1/4 teaspoon ground chipotle
3 tablespoons extra virgin olive oil
1/2 pound extra-large shrimp, shells removed, tails left on, cleaned
2 ounces Spanish chorizo, casing removed, quartered, sliced
3 cloves garlic, thinly sliced
1/4 cup plus 2 tablespoons dry sherry, divided
3/4 cup seafood stock, divided
2 tablespoons whole grain Dijon mustard
1/4 teaspoon crushed red pepper flakes
1 tablespoon minced fresh chives
Garnish: Fresh chives, sautéed slices of cauliflower florets, optional
Preheat oven to 425 degrees.
Cut approximately 1/4 inch from the top of the bulb of garlic, exposing the individual cloves of garlic. Place the bulb of garlic onto a double thickness piece of aluminum foil (large enough to seal the garlic in the foil). Drizzle the garlic with 1 tablespoon olive oil, seal foil around garlic and place onto a small baking sheet. Place into preheated oven and bake for 30 minutes. Remove from oven, cool slightly. Remove roasted garlic from garlic skin; mash into a paste, set aside.
Roughly chop the florets and place into a medium saucepan. Add in the smashed garlic cloves and enough water to just cover the cauliflower and bring to a boil over high heat. Reduce heat to low and simmer until cauliflower is very tender, approximately 10 minutes. Using a spider or slotted spoon, transfer cauliflower to the bowl of a food processor, add in 2 tablespoons of the cooking liquid and the reserved roasted garlic, and process until smooth. Add in the sour cream and 2 tablespoons butter, and process until fully incorporated approximately 10 – 15 seconds. Stir in the Manchego, 1/4 teaspoon salt and the black pepper; set aside; keep warm.
Meanwhile, in a medium bowl, mix together the 2 cloves minced garlic, cumin, ancho chili powder, smoked paprika, ground chipotle, remaining 1/4 teaspoon salt and the 3 tablespoons extra virgin olive oil. Toss shrimp in marinade and mix to fully coat; let marinate 30 minutes.
Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add in the shrimp and cook until cooked through, approximately 2 minutes per side.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add in the chorizo and cook until crispy, approximately 2 – 3 minutes; add in the sliced garlic and cook 30 seconds, just to soften; remove from skillet; set aside. To the skillet, over medium heat, add in 1/4 cup sherry, 1/2 cup seafood stock, and mustard and cook until mixture reduces to 2 tablespoons. Over medium-low heat, add in the reserved chorizo mixture, crushed red pepper flakes, chives, remaining 1/4 cup seafood stock and remaining 2 tablespoons sherry and heat just until heated through, melt in remaining 1 tablespoon butter.
To serve, spoon the cauliflower puree onto serving plates, top each evenly with the shrimp, spoon chorizo around the puree, drizzle broth over entire dish. Garnish with fresh chives and sautéed slices of cauliflower florets, optional.