Aunt Alma's Cauliflower Shrimp Ahoy Best Family Recipes

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Aunt Alma's Cauliflower Shrimp Ahoy

"My dear Aunt Alma gave me this recipe simply when we were stationed foreign places - for a taste of domestic. Cauliflower and shrimp are baked in a highly spiced cheese sauce. Adjust the amounts of spices to suit your taste. It is scrumptious as a chief dish with buttered French bread or as a hearty aspect dish. Enjoy!"

Ingredients :

1 head cauliflower, broken into small florets
1/2 cup chopped onion
3 tablespoons butter
1 (10.Seventy five ounce) can condensed Cheddar cheese soup
1/4 cup whole milk
2 cups frozen fully cooked tiny salad shrimp, thawed
1 (four ounce) can sliced mushrooms, tired
1/four cup chopped clean parsley
1 pinch cayenne pepper
1 pinch ground black pepper
1 pinch Creole-fashion seasoning
paprika to flavor

Instructions :

Prep : 25M	Cook : 4M	Ready in : 45M

Place the cauliflower in a massive saucepan with just sufficient water to cowl. Bring to a boil, and cook until fork smooth, about 5 mins. Drain, and coarsely chop or cut up with a fork.
Preheat the oven to 350 ranges F (175 degrees C). Coat a huge casserole dish with cooking spray.
Melt butter in a saucepan over medium heat. Cook onion inside the butter until smooth, but now not browned. Stir in the Cheddar cheese soup, milk, shrimp, mushrooms and parsley. Season with cayenne pepper, black pepper, and Creole seasoning. Heat for a minute on low to combo the flavors.
Place the cauliflower into the prepared baking dish. Pour the contents of the saucepan over the cauliflower, and stir slightly to combo.
Bake for 20 mins in the preheated oven, till bubbly. Sprinkle with paprika just before serving.

Notes :

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