Sicilian-Style Shrimp with Cauliflower and Almonds

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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4

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).

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