My husband recently made this dish for a Scandinavian potluck. As strange a combination as it sounds, it's very tasty and was gobbled up by everybody at the event. Give it a try! This recipe is based on one from an excellent cookbook called "Eat the Norway," where they say: "Should you be invited to an informal evening get-together in Norway - sewing club, bridge party or the like - you may well be served this dish, particularly in late summer when Norwegian cauliflower is at its best."
- add 1/2 cup half-and-half
- add 1 lb fresh medium shrimp
- add 1 large cauliflower
- add 3 tablespoons flour
- add 2 tablespoons butter
- add 2 1/2 cups cold water
- add 1/4 teaspoon salt
- add 1/4 teaspoon white pepper
- Peel and de-vein the shrimp, reserving the shells, and coarsely chop the shrimp meat into 1/2-inch sized pieces; then set the meat aside.
- Place the reserved shrimp shells only (not the uncooked shrimp meat) in a stockpot together with the water; turn temperature to high and bring to a boil, then reduce to low, cover, and let simmer for 20 minutes.
- While stock is simmering, break the cauliflower into small florets and steam until tender, about 15 minutes.
- Strain shells from the stock and reserve the liquid.
- Add flour to butter in a saucepan over medium heat and cook until golden.
- Gradually stir in the shrimp stock and half and half and whisk together until thick.
- Add salt and white pepper and stir well, then add the uncooked chopped shrimp and cook for about 5 minutes or until shrimp turns pink, careful not to overcook or the shrimp will toughen.
- Remove from heat and pour the sauce over the steamed cauliflower in a large serving dish; serve with bread and a green salad.
- Note: if you put the completed dish into a crockpot or other thermal container, it can also travel well to potlucks.