Shrimp and Cauliflower Bake | JDC monthly diabetes newsletter. Issue 180 October, 2023

Herbed Capsicum Paratha

Ingredients

4 cups small cauliflower florets (1 medium head)

½ cup chopped onion

2 tablespoons olive oil

½ teaspoon crushed red pepper

¼ teaspoon salt

1 pound fresh or frozen (thawed) peeled and deveined medium shrimp

2 (14.5 ounce) cans no-salt-added diced tomatoes, drained

2 cloves garlic, minced

1 teaspoon lemon zest

½ cup crumbled reduced-fat feta cheese

1 tablespoon snipped fresh dill

4 Lemon wedges

Method of Preparation

Preheat oven to 425 degrees F. In a large bowl toss together cauliflower, onion, oil, crushed red pepper and salt. Spread the mixture in a shallow metal roasting pan. Bake 25 minutes or just until the cauliflower is tender.
Meanwhile, rinse shrimp; pat dry. In a medium bowl combine shrimp, tomatoes, garlic and lemon zest. Pour shrimp mixture over cauliflower mixture. Bake 15 minutes more or until shrimp are opaque.
Combine cheese and dill; sprinkle over shrimp mixture. If desired, serve with lemon wedges.

Nutritional facts per serving

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