Sicilian-Style Shrimp with Cauliflower and Almonds
This dish features the typical sweet-sour flavors of Sicilian cuisine, and nearly every ingredient is a superfood. For a heartier dish, serve with steamed brown rice or over your favorite whole-wheat pasta shapes.
- 1/2 cup golden raisins
- 6 cups cauliflower florets
- 2 Tbs. olive oil
- 1 1/2 yellow onions, chopped
- 2 garlic cloves, finely chopped
- 1 cup chopped ripe yellow or red tomatoes
- 3/4 lb. small shrimp, peeled and deveined
- 4 anchovy fillets, rinsed and patted dry
- 1/2 cup low-sodium chicken broth
- 1 tsp. dried basil
- Pinch of red pepper flakes
- 1/4 cup sliced almonds, toasted
Put the raisins in a small bowl and pour in warm water to cover. Let stand until plumped, about 20 minutes.
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.
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. 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.
Remove the pan from the heat and stir in the almonds. Transfer to a warmed platter and serve immediately. Serves 4.
Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013).