Protein Swap | Smoky Spanish Sheet Pan Shrimp
Cauliflower Bravas with Garlicky Cashew Sauce
Cooking time
20 minutes
Servings
2/4
Calories
450 /serving
When it comes to tapas, patatas bravas tops the list. Try this classic with cauliflower florets, oven-browned and draped with a protein-rich sauce of cashew butter, roasted garlic and vinegar. Sharing the sheet pan are pink shrimp under a tomato and smoked paprika marinade, all garnished with fresh parsley.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 400g Cauliflower florets
- 1 Bunch of parsley
- 30ml Apple cider vinegar
- 30g Cashew butter
- 15g Minced roasted garlic
- 30ml Tomato paste
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, smoked paprika, turmeric, cayenne pepper)
Contains: Cashews, Shrimp, Sulphites
You will need:
Basting brush
Oil
Sheet pan
Parchment paper
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
4 g
Sodium
1240 mg
Total Carb
25 g
Sugars
6 g
Protein
32 g
Fibre
7 g
Preparation
Start the sheet pan
Preheat the oven to 450°F. In a small bowl, combine the tomato paste (add ½ for a milder flavour), ½ the garlic, ½ the vinegar, 1 tbsp oil (double for 4 portions), the spices and S&P. On a lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil, ⅔ of the tomato paste mixture and S&P. Roast, stirring halfway, 8 to 10 min., until partially cooked.
Mise en place
Meanwhile, roughly chop the parsley leaves and stems.
Finish the sheet pan
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. Brush with the remaining tomato paste mixture. When the cauliflower is partially cooked, remove from the oven and add the shrimp. Roast, 5 to 8 min., until the shrimp* are cooked through and the cauliflower is tender. Switch the oven to broil, 2 to 3 min., until browned.
Make the sauce
Meanwhile, in a second small bowl, combine the cashew butter, remaining vinegar and garlic, 1 ½ tbsp water (double for 4 portions) and S&P.
Plate your dish
Divide the sheet pan between your plates. Drizzle with the sauce. Garnish with the parsley. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
