Best Cauliflower And Shrimp Soup Recipes

Curried Shrimp and Cauliflower image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 10

2 tablespoons vegetable oil
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon minced peeled fresh ginger
2 teaspoons curry powder
4 cups cauliflower florets
3/4 cups chicken broth
1 pound large shrimp, peeled and deveined
Coarse salt
White rice, for serving

Steps:

Heat oil in a large skillet heat oil over medium high. Add onion, garlic, and ginger and saute until onion is translucent, about 3 minutes. Add curry powder and 1/2 teaspoon salt and saute for 30 seconds. Stir in cauliflower and stock, and bring to a boil. Cover and cook until cauliflower is just tender, about 5 minutes. Add shrimp, cover, and cook until shrimp are opaque throughout, 2 to 3 minutes, taste and adjust for seasoning.

Cauliflower Casserole image

Provided by Oolala

Time 42m

Yield 4 serving(s)

Number Of Ingredients 8

1 head cauliflower, broken up and blanched
1 (10 1/2 ounce) can cream of shrimp soup, condensed
1 (8 ounce) container sour cream
salt, to taste
pepper, to taste
onion powder, to taste
1/2 cup corn flake crumbs
1/4 cup butter, melted

Steps:

In a greased casserole dish, put in 1/4 cup of the cornflake crumbs. Place the cauliflower over the crumbs and pour the melted butter over it.
Mix the sour cream, shrimp soup, salt, pepper and onion powder together. Pour over the cauliflower and sprinkle with the additional 1/4 cup of cornflake crumbs.
Bake at 350 degrees F. for 30 minutes.

Nutrition Facts : Calories 337.6, Fat 27.6, SaturatedFat 17.3, Cholesterol 67.5, Sodium 822.6, Carbohydrate 18.6, Fiber 3.9, Sugar 3.9, Protein 6.9

Cauliflower and Shrimp Soup image

Number Of Ingredients 8

1.5 cup cauliflower
1 cup chicken broth
2 wedges laughing cow herb cheese
1/8 teaspoon pepper
1 teaspoon chives (fresh or dried)
2 tablespoon 2% reduced fat cheddar cheese
6 ounce shrimp
1 tablespoon turkey bacon (cooked and chopped)

Steps:

Remove the leaves and thick core from the cauliflower and coarsely chop. Add the cauliflower and chicken broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. If using frozen cauliflower just boil for 1 minute until tender.
Remove from heat and place in a blender.
Add Laughing Cow Light cheese, salt and pepper. Place the top on the pitcher, and blend on high for 30 seconds or until smooth.
Pour into a bowl and add the cooked shrimp, cheddar cheese, bacon bits, and chives.
Keep warm until ready to serve.